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3C Flour
1t Cinnamon
1t Nutmeg
1t Cloves
1t Allspice
2C Sugar
1C Butter (softened)
1C Blackberry Jam
1C Raspberry Jam
4 Eggs
1C Milk
1t Vanilla
1C Pecans

2C Light Brown Sugar (packed)
1/2C Milk
8t Butter (softened)
1/8t Salt
4C Confectioners Sugar
1C Pecans

Preheat oven to 350 degrees. Grease and flour three 9-inch round cake
pans. Sift flour and spices in a bowl. Stir in sugar. Add jams,
eggs, milk and vanilla and beat with a mixer at medium speed until
smooth, about 2 minutes. Stir in nuts. Divide batter among pans.
Bake 18 to 23 minutes, until a wooden toothpick inserted near the
center comes out clean. Cool in pans on a wire rack 10 minutes.
Remove cake from pans and cool completely on wire rack. Prepare
icing, combining brown sugar, milk, butter and salt in a large
saucepan. Bring to a boil over medium heat, stirring constantly.
Remove from heat and add confectioners sugar. If icing is too
thick add a little milk, stir in nuts and spread over one cake
layer. Top with second cake layer and ice top and add third layer
and ice top and sides. Serves 12-16.

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