| 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. |
| 5 | (do not overmix) turn into greased and lightly floured 9 x 9 x 2-inch baking pan. |
| 6 | Bake at 350 °F. |
| 7 | Oven 25 minutes or until done. |
| 8 | Cool completely. |
| 9 | Frost with carmel icing. |
| 10 | Carmel icing: in small saucepan, melt butter or margarine; stir in brown sugar. |
| 11 | Cook stirring constantly, til mixture bubbles; remove from heat. |
| 12 | Cool 5 minutes. |
| 13 | Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached |
