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Make the cake:In a large bowl with an electric mixer cream together the butter and the sugar till the mix is light and fluffy.
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Add in the Large eggs and combine the
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mix well.
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Into a bowl sift together 3 c. of the flour, the allspice, the cloves, the cinnamon, and the salt.
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In another bowl combine
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the buttermilk and the baking soda.
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Add in the flour mix to the butter mix in batches alternately with the buttermilk mix, beating well after each addition.
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In a bowl toss together the raisins, the pecans, and the remaining 1 Tbsp.
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flour and stir the mix into the batter with
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the jam, stirring till the mix is combined well.
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Line the bottoms of
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2 buttered 9-inch cake pans with wax paper and butter the paper.
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Pour the
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batter into the pans and bake the layers in the middle of a preheated 325F.
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oven for 40 min, or possibly till a tester comes out clean.
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Let the layers cold in the pans on a rack for 15 min, invert them onto the rack, and let the layers cold completely.
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Make the icing
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In a saucepan combine the brown sugar, the evaporated lowfat milk, and the butter, cook the mix over moderately low heat, stirring, till the sugar is dissolved, and cook it, undisturbed, washing down any sugar crystals clinging to the side of the pan with a brush dipped in cool water, till it registers 238F.
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on a candy thermometer.
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Transfer the mix to a bowl and beat it till it is of spreading consistency.
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If the icing gets too hard to spread, dip the icing spatula in warm water.
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Transfer one of the layers, bottom up, to a cake plate, frost the top with
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the icing, and top it with the remaining layer, bottom down.
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Frost the top and sides with the icing.
