BLACKBERRY JAM CAKE WITH CARAMEL ICING

• 1 cup margarine 
• 2 cups sugar 
• 5 large eggs, beaten 
• 3 cups flour plus
• 1 tbs 1 1/2 tsp allspice 
• 1 1/2 tsp ground cloves 
• 1/2 tsp cinnamon 
• 1/4 tsp salt
• 1 cup buttermilk 
• 1 tsp baking soda
• 1 cup raisins 
• 1 cup pecans 
• 1 cup blackberry jam icing
• 3 cups brown sugar 
• 1 cup evaporated milk 
• 1/2 cups margarine

In a medium pot, cream together the margarine and sugar. Add eggs a

nd combine well. In a large pot, mix well flour, allspice, cloves, cinnamon, and salt. In a small pot, combine buttermilk and baking soda. Add the butter mixture to the flour mixture alternating with the buttermilk mixture. Mix well each time. Add raisins, pecans,

jam, and 1 tbs flour. Stir well until combined. Line the bottoms of 2 greased 9in cake pans with wax paper and grease the paper. Pour the batter into the pans and bake in a cardboard oven at 325 for 40 minutes. Let cool for 15minutes, then invert, remove layers and cool completely.

Icing: In a small pot, combine brown sugar, evaporated milk, and margarine. Cook over mod-low heat, stirring until the sugar is dissolved.