Blackberry Cake and Caramel Frosting

1 cup butter flavored Crisco
2 cups granulated sugar
2 eggs
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
4 cups flour
1/2 teaspoon salt
1 cup sour milk (1 cup sweet milk plus 1 tablespoon vinegar)
1 teaspoon baking soda dissolved in half of milk
3/4 cup blackberries plus 1/4 cup juice
1/2 cup chopped nuts

Frosting
1 cup light brown sugar (firmly packed)
5 tablespoons canned milk (carnation)
1 tablespoon butter
1/2 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups confectioners' sugar, sifted

Cake: Cream Crisco and sugar; add eggs and beat well. Add flour and spices (sifted together) alternately with milk. Fold in berries, juice, and nuts, gently.

Bake in a 10-inch tube pan for 1 hour and 10 minutes. Use cake tester. Bake a few more minutes if needed. Bake in a 350 degree F oven. Frost and dust with confectioners' sugar.

Easy Caramel Frosting: In saucepan, mix first four ingredients. Heat to boiling; stirring constantly. Remove from heat to cool. Stir in vanilla. Add confectioners' sugar about 3 tablespoonfuls at a time. Beat until smooth and creamy. Frost cake.