2 sticks butter
1 1/2 c. dark brown sugar
3 c. flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. allspice
3 eggs
1 c. buttermilk
1 c. blackberry jam
1 c. broken pecans or walnuts

Cream butter and sugar. Sift together the dry ingredients and add them alternately with the buttermilk. Add the slightly beaten eggs. Blend well. Fold in the jam and nuts. Pour into two greased and floured cake pans. Bake at 350 degrees for 40 minutes. Ice with caramel icing when cool.

CARAMEL ICING:

Place in iron skillet over low heat:

1/2 c. sugar

Mix in saucepan:

2 c. sugar
3/4 c. milk
1 stick butter
1 slightly beaten egg

Cook and stir this mixture over low heat until butter melts. Decrease heat and cook until it boils rapidly.

Meanwhile the sugar in the skillet has begun to melt. When it is light brown, pour it into the other boiling mixture - stirring constantly. Cook to soft ball stage. Add 1 teaspoon vanilla. Pour up enough to ice the bottom layer and beat until consistency to spread. Cover bottom layer. When finished, beat the remainder of icing and ice top layer and sides.

From a special sister-in-law.