Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition.
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.
Bake at 350 degree F. oven 25 minutes or until done.
Frost with Carmel Icing.
In small saucepan, melt butter or margarine; stir in brown sugar.
Cook stirring constantly, til mixture bubbles; remove from heat.
Cool 5 minutes.
Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached.
“Yummy cake.I was looking for a recipe that would allow me to use up my blackberry jam that didn’t set right – this fit the bill.I omitted the cloves (personal preference) and used milk with vinegar for the sour milk. I saw that the directions included nuts, which weren’t in the ingredient list (perhaps listed incorrectly as the second 1/2 cup of jam?), so I included 1/2 cup of chopped walnuts.I omitted the carmel icing, which just didn’t sound good to me on blackberries.I served it with vanilla ice cream and blackberry “syrup” (unset jam).I’ll keep this recipe for a quick, easy cake.”