1 c. brown sugar
3/4 c. butter or bacon grease if you have it
1 c. blackberry jam
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/2 tsp. black pepper
1/2 c. buttermilk
1 tsp. baking soda sifted with 2 c. flour
3 eggs

Cream butter and sugar. Add buttermilk alternately with flour sifted with soda and spices. Add eggs, unbeaten one at a time. Lastly add jam and mix lightly.

If you do not have buttermilk put 1 tablespoon vinegar in 1/2 cup of sweet milk and let it sour before you use it.

Bake as you would any other cake. Will be moist. This cake recipe has been in my mother's family for years and very popular.

CARAMEL ICING:

2 c. brown sugar
2 c. white sugar
1 c. milk
1/2 c. butter

Boil until it becomes hard on a saucer then beat until stiff. If it gets hard add more milk. I double this as a rule for more distribution. This hardens and you may not want to use this again. This is a very old recipe and newer caramel ones may be more to your liking.