1 cup margarine, soft
2 cups granulated sugar
5 eggs
1 cup seedless blackberry jam
3 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cloves
1/2 teaspoon allspice
1 cup buttermilk
1 cup chopped nuts
1 cup chopped dates

Cream margarine and sugar until light. Add eggs, one at a time, beating well after each addition. Add jam and beat well. Add sifted flour, baking soda, salt, cloves and allspice alternately with buttermilk, beating until smooth. Stir in nuts and dates. Pour into 4 (9-inch) layer pans, lined on the bottom with paper. Bake at 325 degrees F about 35 minutes. Cool and spread frosting between layers and on top of cake.

Frosting
2 cups packed light brown sugar
1 cup granulated sugar
2 tablespoons corn syrup
3 tablespoons butter
Dash of salt
1/3 cup cream
1 teaspoon vanilla extract

In large saucepan mix all ingredients. Bring to a boil; cover and cook 3 minutes. Uncover and cook to 236 degrees F on a candy thermometer or until a small amount of mixture forms a soft ball when dropped in cold water. Cool 5 minutes, then beat until thick. If too stiff, add a little hot water.