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1
In a large bowl with an electric mixer, cream together the butter and sugar till the mix is light and fluffy.
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2
Add in the Large eggs and combine well.
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3
Into a bowl, sift together 3 c. of flour, allspice, cloves, cinnamon, and salt.
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4
In another bowl, combine the buttermilk and baking soda.
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5
Add in the flour mix to the butter mix in batches alternating with the buttermilk mix.
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6
Beat well after each addition.
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7
In a bowl, toss together the raisins, pecans, and 1 Tbsp flour.
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8
Stir the mix into the batter with the jam, stirring till well combined.
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9
Line the bottoms of 2 buttered 9-inch cake pans with wax paper and butter the paper.
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10
Pour the batter into the pans and bake in the middle of a preheated 325f oven for 40 min or possibly till a tester comes out clean.
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11
Let layers cold in the pans on a rack for 15 min, invert them onto the rack and let cold completely.
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12
In a saucepan, combine the brown sugar, evap.
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13
lowfat milk, and butter.
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14
Cook the mix over mod-low heat, stirring, till the sugar is dissolved.
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15
Continue to cook, undisturbed, washing down any sugar crystals which form on the side of the pan, with a brush dipped in cool water, till it registers 238f on a candy thermometer.
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16
Transfer the mix to a bowl, and beat till it is at spreading consistency.
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17
If the icing gets too thick, dip the icing spatula in warm water.
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18
Transfer one layer, bottom up to a cake plate.
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19
Frost top with the icing and top it with the other layer, bottom side down.
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20
Frost the top and sides with remaining icing.
