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Blackberry Jam Cake With Caramel Icing

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1 cup margarine
2 cups sugar
5 large eggs, beaten
3 cups flour plus 1 tbs
1 1/2 tsp allspice
1 1/2 tsp ground cloves
1/2 tsp cinnamon
1/4 tsp salt
1 cup buttermilk
1 tsp baking soda
1 cup raisins
1 cup pecans
1 cup blackberry jam icing
3 cups brown sugar
1 cup evaporated milk
1/2 cups margarine

In a medium pot, cream together the margarine and sugar. Add eggs and combine well. In a large pot, mix well flour, allspice, cloves, cinnamon, and salt. In a small pot, combine buttermilk and baking soda. Add the butter mixture to the flour mixture alternating with the buttermilk mixture. Mix well each time. Add raisins, pecans, jam, and 1 tbs flour. Stir well until combined. Line the bottoms of 2 greased 9in cake pans with wax paper and grease the paper. Pour the batter into the pans and bake in a cardboard oven at 325 for 40 minutes. Let cool for 15minutes, then invert, remove layers and cool completely.

Icing: In a small pot, combine brown sugar, evaporated milk, and margarine. Cook over mod-low heat, stirring until the sugar is dissolved. Continue to cook until it registers 238f on a candy thermometer. Transfer to a bowl, beat until it cools to a spreading consistency. Frost the layers.

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