Blackberry Jam Cake with Caramel Icing

from my Aunt Maggie's Collection. Notation on card says 1932.

2 cups sugar
3/4 cup margarine
3 cups flour
1-1/2 cups blackberry jam
6 teaspoons sour cream
1 teaspoon baking soda in milk
1-1/2 teaspoons nutmeg
2 teaspoons allspice
2 teaspoons cinnamon
6 eggs (at room temperature)

Beat egg whites and yolks separately then put together before adding to
cake ingredients. Add jam last. Bake in 350 degree oven for 45 minutes.

Caramel Frosting

2 cups brown sugar
1-1/2 cups white granulated sugar
2 tablespoon corn syrup
1 cup plus 2 tablespoons heavy cream
1/2 cup butter (room temperature)

Cook all ingredients except butter until it forms a very soft ball when
tested in cold water. Remove from heat. Add butter and cool until
lukewarm. Beat until creamy and spread in sides and top of cake. If
frosting gets to hard to spread add a little milk until of spreading
consistency.

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