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1
Preheat the oven to 350 degrees.
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2
Grease and flour two 10-inch round cake pans.
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3
For the cake, in a mixing bowl, cream the shortening and granulated sugar until fluffy.
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4
Add the eggs one at a time, mixing well after each.
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5
Sift the flour with the baking powder, baking soda, salt, and spices.
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6
Add the flour mixture alternately with the buttermilk, beginning and ending with the flour.
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7
Stir in the nuts and raisins, then stir in the jam.
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8
Pour the batter into the prepared pans and bake for 30 to 40 minutes, or until the cake pulls away from the pan.
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9
Cool the cakes in the pans for 10 minutes, the turn them out onto cake racks to cool completely.
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10
While the cake cools, make the icing.
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11
Melt the butter in a saucepan, add the brown sugar, and bring to a boil.
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12
Boil over low heat for 2 minutes, stirring constantly.
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13
Add the milk and continue stirring until the mixture returns to a boil.
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14
Remove the pan from the heat and scrape the mixture into a mixing bowl.
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15
Let cool.
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16
Add the confectioners sugar a little at a time, beating well after each addition, until the icing is thick enough to spread.
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17
Fill and ice the cake.
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18
You may prefer to bake this cake in a tube pan: Pour the batter into the greased and floured pan and bake for 15 minutes, then reduce the heat to 300 degrees and bake for about 1 hour 15 minutes, or until the cake tests done.
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19
Cool as directed for the 10-inch layers.
