Blackberry Jam Cake

1/2 c Sugar
1/4 c Butter or Margarine
2 ea Large Eggs
1 c Unbleached All-purpose Flour
1 t Ground Cinnamon
1/2 t Baking Soda
1/4 t Ground Cloves
1/4 t Ground Nutmeg
1/3 c Butter/Sour Milk
1/2 c Seedless Blackberry Jam
1/4 c Chopped Walnuts

Cream together sugar and butter or margarine. Beat in eggs. 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. Cool completely. Frost with Carmel Icing.

CARMEL ICING 2 T Butter or Margarine
1/2 c Packed Brown Sugar
3 T Milk
1 3/4 c Sifted Powdered Sugar

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.

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