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1
Preheat oven to 325F.
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2
Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
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3
Sift first 6 ingredients into medium bowl.
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4
Using electric mixer, beat butter in large bowl until fluffy.
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5
Gradually add sugar, beating until well blended.
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6
Beat in eggs 1 at a time.
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7
Beat in jam.
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8
Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions.
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9
Fold in walnuts.
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10
Divide batter between prepared pans.
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11
Bake cakes until tester inserted into center comes out clean, about 45 minutes.
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12
Cool cakes in pans 10 minutes.
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13
Run knife around pan sides to loosen cakes.
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14
Turn cakes out onto racks and cool completely.
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15
Combine brown sugar, evaporated milk, butter, molasses and salt in heavy medium saucepan.
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16
Whisk over medium-low heat until blended and smooth.
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17
Transfer mixture to large bowl.
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18
Cool to lukewarm, whisking occasionally, about 15 minutes.
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19
Working in batches, sift powdered sugar into mixture, beating until smooth after each addition.
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20
Beat in vanilla extract.
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21
Cover and refrigerate icing until firm enough to spread, about 30 minutes.
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22
Place 1 cake layer, flat side up, on serving platter.
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23
Spread 1 1/2 cups icing over top.
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24
Top with second cake layer, flat side down.
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25
Spread remaining icing over top and sides of cake.
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26
(Can be prepared 1 day ahead.
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27
Cover cake and refrigerate.
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28
Let cake stand at room temperature 2 hours before serving.)
