1 c. sugar
3/4 c. Crisco
1 stick butter
6 eggs
1 1/3 c. whole milk
2 c. plain flour
1 c. self-rising flour
1 tsp. baking soda
2/3 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
2 c. blackberry jam

Cream together sugar, Crisco and butter. Add eggs, 1 at a time, then milk. Sift together flour, baking soda, baking powder and salt, and add to sugar mixture. Add all spices and mix well; then add jam and mix thoroughly. Pour into 4 greased and floured 9 inch layer cake pans. Cook at 400 degrees for 15 minutes or until center springs back to touch. Boil together 2 cups sugar and 4 cups water moderately for 15 minutes. Stack cake while hot, spreading evenly sugar and water mixture, then a thin layer of 7 minute icing over each layer as you stack cake.

7 MINUTE ICING:

3 egg whites
6 tbsp. cold water
1 tbsp. white Karo syrup
1 c. sugar
1/2 tsp. cream of tartar

Beat in top of double boiler while it's cooking. Beat 7 minutes. Add 1/2 cup miniature marshmallows and beat. Remove and add 1/2 tsp. vanilla flavoring.