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1
Heat the oven to 350F.
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2
In a medium bowl, sift together the flour, baking soda, allspice, cloves, cinnamon, nutmeg, and salt.
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3
In a separate bowl, beat the butter with an electric mixer.
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4
Gradually add the granulated sugar and beat until light and fluffy.
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5
Beat in the jam and eggs.
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6
Add the flour mixture alternately with the buttermilk, beating until smooth after each addition.
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7
Stir in the pecans.
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8
Pour the batter into 3 greased and floured 9-inch cake pans and bake for 20 to 25 minutes or until a pick inserted in the center comes out clean.
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9
Transfer the pans to a wire rack.
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10
Let the cake cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.
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11
In a saucepan over medium heat, melt 4 tablespoons of the butter and add the brown sugar.
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12
Stir until the sugar dissolves.
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13
Bring to a boil over medium heat; remove the pan from the heat.
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14
Whisk in the cream and blackberry jam until well blended.
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15
Transfer to a heat-resistant bowl.
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16
Set aside to cool to room temperature, stirring occasionally.
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17
Meanwhile, put the remaining 6 tablespoons butter and the cream cheese in a large bowl.
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18
Beat with an electric mixer on medium-high speed until smooth.
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19
Beat in the vanilla and salt.
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20
With the mixer running, slowly pour in the cooled brown-sugar mixture; beat until smooth.
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21
Add the confectioners sugar gradually, beating well after each addition until completely smooth.
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22
Chill slightly for a firmer texture, stirring occasionally.
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23
Place one cake layer on a serving platter.
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24
Spread with some of the icing.
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25
Repeat with the second and third layers, icing the top of the cake, too.
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26
Arrange the blackberries on top.
