3/4 c. butter
2 c. sugar
3 eggs
1 c. blackberry jam
1 3/4 c. plain flour
3 tbsp. buttermilk
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice

Cream butter and sugar; add eggs, beating well after each addition; add jam. Stir soda into buttermilk; mix spices with flour. Alternately add milk and flour mixtures to batter. Divide into 3 (8 inch) layers; bake 20 to 25 minutes at 350 degrees. Cool 10 minutes. Turn out layers onto cloth-covered plates (a dish towel over a plate works nicely - prevents sticking).

CARAMEL FILLING:

3 c. sugar
1 c. milk
2 tbsp. butter
1 tsp. vanilla
6 oz. English walnuts, coarsely chopped

In a medium saucepan, boil 2 cups sugar with 1 cup milk until mixture makes a soft ball in cold water. Meanwhile, brown 1 cup granulated sugar in a skillet over low to medium heat. When sugar is melted and boiling sugar/milk mixture makes a softball, gradually stir a bit of the sugar/milk mixture into the skillet containing the browned sugar. As volume increases, mixture in the skillet may be poured into the saucepan. After thoroughly mixed, add the butter and vanilla. As each layer is frosted, top with chopped walnuts. A few walnut halves may be reserved and used for the top of the cake, if desired.