1/2 cup Sugar
1/4 cup Butter or margarine
2 each Large egg
1 cup Unbleached flour
1 tbsp Ground cinnamon
1/2 tbsp Baking soda
1/4 tbsp Ground cloves
1/4 tbsp Ground nutmeg
1/3 cup Butter
1/2 cup Seedless blackberry jam
1/4 cup Chopped walnuts
CARMEL ICING
2 tbsp Butter or margarine
1/2 cup Firmly packed brown sugar
3 tbsp Milk
1 3/4 cup Powdered sugar
Directions
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 °F.
Oven 25 minutes or until done.
Cool completely.
Frost with carmel icing.
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