Blackberry Jam Cake

• sugar↗1⁄2 cup
• butter or 1/4 cup margarine↗1⁄4 cup
• large eggs↗2 2
• unbleached all-purpose flour↗1 cup
• cinnamon, Ground↗1 teaspoon
• baking soda↗1⁄2 teaspoon
• clove, Ground1⁄4 teaspoon
• nutmeg, Ground↗1⁄4 teaspoon
• butter or 1/3 cup sour milk↗1⁄3 cup
• seedless blackberry jam↗1⁄2 cup
• seedless blackberry jam↗1⁄2 cup
• CARMEL ICING
• butter or 2 tablespoons margarine↗2 tablespoons
• brown sugar, Packed↗1⁄2 cup
• milk↗3 tablespoons
• cups powdered sugar, Sifted↗1 3⁄4

Step-by-step instructions

1. 1

   Cream together sugar and butter or margarine.

2. 2

   Beat in eggs.

3. 3

   Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition.

4. 4

   Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan.

5. 5

   Bake at 350 degree F. oven 25 minutes or until done.

6. 6

   Cool completely.

7. 7

   Frost with Carmel Icing.

8. 8

   In small saucepan, melt butter or margarine; stir in brown sugar.

9. 9

   Cook stirring constantly, til mixture bubbles; remove from heat.

10. 10

    Cool 5 minutes.

11. 11

    Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached.