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1 c. margarine or butter
1 1/2 c. sugar
1 1/2 c. seedless blackberry
4 eggs
2 1/2 c. flour
1 tsp. soda
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 c. buttermilk
3/4 c. nuts, finely chopped
1/2 c. raisins, diced

Caramel Frosting:
1 c. brown sugar, firmly
3 c. powdered sugar
1/2 c. margarine or butter
1/4 c. milk

Cream together margarine or butter and sugar until light
and fluffy. Add blackberry jam and eggs. Mix well. Sift
together flour, soda, spices and salt. Stir dry ingredients
into sugar-egg mixture alternately with buttermilk. Mix well
after each addition. Stir in nuts and raisins. Pour batter in
three greased 9-inch round cake pans. Bake at 350 degrees for 35 to
40 minutes. When cool, frost with Caramel Frosting.
To make frosting: Combine brown sugar, margarine and
milk. Bring to a boil, stirring constantly until sugar melts,
about 1 minute. Cool slightly. Gradually add powdered sugar,
beating with mixer to keep smooth. If frosting is too stiff,
add milk 1 drop at a time until proper spreading consistency is
Note: To make a pretty pattern on iced cake, lace-paper
doily may be placed on top and powdered sugar sifted over it.
Then carefully remove doily.

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