2 cups sugar
1 cup butter, softened
4 eggs
3 cups flour
1 teaspoon ground cloves
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk
1-1/3 cups fresh blackberries
Icing (recipe follows)

In a large bowl, cream sugar and butter until fluffy. Beat eggs in a small bowl and add to creamed mixture, beating well to combine.
In another bowl, sift flour, cloves, nutmeg, cinnamon, baking soda and baking powder. Next, add to creamed mixture alternately with buttermilk, beating well to combine after each addition. Fold in blackberries.
Pour batter into three lightly greased and floured 8-inch-round cake pans. Bake at 350 degrees for 30 minutes or until top springs back when touched gently. Remove from pans and cool on wire racks. Frost and stack layers.

1 cup butter, softened
1 pound powdered sugar
1 teaspoon vanilla
3 tablespoons cold coffee

Combine ingredients and beat until smooth with hand mixer, adding more coffee if necessary to achieve a nice spreading consistency.

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