Blackberry Jam Cake

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

1. Cream together sugar and butter or margarine.
2. Beat in eggs.
3. Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition.
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. Bake at 350 degree F. oven 25 minutes or until done.
6. Cool completely.
7. Frost with Carmel Icing.
8. CARMEL ICING:
9. In small saucepan, melt butter or margarine; stir in brown sugar.
10. Cook stirring constantly, til mixture bubbles; remove from heat.
11. Cool 5 minutes.
12. Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached.

sugar, butter, eggs, flour, cinnamon, baking soda, nutmeg, butter, seedless blackberry jam, seedless blackberry jam, icing, butter, brown sugar, milk, powdered sugar

Taken from www.food.com/recipe/blackberry-jam-cake-6945 (may not work)