1 3/4 c. flour
1 1/2 c. sugar
1 c. salad oil
1 c. buttermilk
1 c. blackberry jam
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla
1 tsp. cinnamon, nutmeg, allspice
1 tsp. vanilla
1/2 tsp. ground cloves
1/2 tsp. salt
3 eggs
1 c. finely chopped pecans

Measure all ingredients (except pecans) into mixer bowl. Use low speed until mixed. Then high speed and beat about 8 minutes until sugar is completely dissolved. Fold in pecans and pour into pan. Bake 40 minutes at 350 degrees or until cake pulls away from pan. Cool on rack 20 minutes. Bake in 2 (9 x 9 inch) pans or 3 (9 inch) round pans.

BUTTERMILK ICING:

3 c. sugar
1 c. butter
1 c. buttermilk
2 tbsp. light corn syrup
1 tsp. baking soda
1 c. pecans for topping

Cook in pan over medium heat, bring to boil, stirring constantly. Cook until it forms a soft ball in water. Pour in mixer at high speed. Beat 7 minutes. Then fold in 1 cup of pecans. Then ice cake.