1 3/4 c. all-purpose flour
1 1/2 c. sugar
1 c. buttermilk
1 c. blackberry jam
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 tsp. vanilla
1/2 tsp. ground cloves
1/2 tsp. salt
3 eggs
1 c. finely chopped pecans
Buttermilk Icing (below)

Preheat oven to 350 degrees. Grease and flour 2 (9"x9") baking pans. Into large bowl, measure all ingredients except pecans and buttermilk icing. With mixer at low speed, beat ingredients until just mixed; increase speed to high and beat about 8 minutes or until sugar is completely dissolved, occasionally scraping bowl with rubber spatula. Fold pecans into mixture and pour into pans. Bake 40 minutes or until cakes pull away from sides of pans.

Cool cakes in pans on wire racks 20 minutes. Remove cakes from pans and cool on racks. Use buttermilk icing between layers and to frost cake. To serve, cut cake in half, then cut each half into 12 slices. Makes 24 servings.

BUTTERMILK ICING: In 4 quart saucepan over medium heat, heat 3 cups sugar, 1 cup butter, 1 cup buttermilk, 2 tablespoons light corn syrup and 1 teaspoon baking soda to boiling, stirring constantly. Set candy thermometer in place and continue cooking, stirring occasionally, until temperature reaches 238 degrees or until small amount of mixture dropped into cold water forms soft ball. Pour mixture into large bowl with mixer at high speed, beat icing until of spreading consistency, about 7 minutes, occasionally scraping bowl with rubber spatula. Fold in 1 cup pecans.