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1
Soak the raisins in the whisky for at least 30 minutes or overnight.
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2
Preheat the oven to 325 degrees.
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3
Grease a 10-inch bundt pan and coat with the bread crumbs.
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4
Cream the butter in a mixing bowl.
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5
Add the sugar and beat until light and fluffy.
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6
Beat in the eggs, one at a time.
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7
Sift together the flour, baking soda, cinnamon, cloves, allspice and cocoa and set aside.
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8
Combine the buttermilk and vanilla.
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9
Fold the flour mixture into the butter mixture, alternating with the buttermilk mixture in these proportions: 1/3 flour mixture, 1/2 buttermilk, 1/3 flour mixture, remaining buttermilk, remaining flour mixture.
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10
Do not beat.
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11
Drain the raisins and fold them into the batter along with the jam and walnuts.
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12
Pour into the prepared pan and bake for 60 to 70 minutes, or until the cake is firm and bounces back in the center.
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13
Cool for 5 minutes, then unmold onto a rack.
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14
To make the icing: Melt the butter in a saucepan over medium heat.
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15
Stir in the brown sugar and continue stirring for 2 minutes.
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16
Slowly pour in the milk and bring the mixture to a boil.
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17
Remove from the heat and stir in the vanilla and confectioners' sugar.
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18
Beat until creamy and smooth.
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19
Thin with a little milk or whisky, if needed.
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20
Drizzle over the warm cake.
