Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream together sugar and butter or margarine. beat in eggs. stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition. fold in blackberry jam or preserves and nuts leaving swirls of jam. (do not overmix) turn into greased and lightly floured 9 x 9 x 2-inch baking pan. bake at 350 degree f. oven 25 minutes or until done. cool completely. frost with carmel icing. carmel icing: in small saucepan, melt butter or margarine; stir in brown sugar. cook stirring constantly, til mixture bubbles; remove from heat. cool 5 minutes. stir in milk and blend in powdered sugar; beat til spreading consistancy is reached.

Target recipe: beat butter and sugar at medium speed with an electric mixer until fluffy. add eggs, 1 at a time, beating until blended after each addition. stir in vanilla. combine flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. beat at slow speed until blended after each addition. fold in jam. (do not overmix.) pour batter into a greased 10-inch bundt pan. bake at 350 for 45 minutes to 1 hour or until wooden pick comes out clean. cool in pan on wire rack 20 minutes; remove from pan and cool completely on wire rack. sprinkle with some powdered sugar if desired. serve with blackberries and creme fraiche. for creme fraiche, stir together all ingredients; cover and chill 8 hours.