| 1 | For cake: preheat oven to 350 °F. |
| 2 | Grease and flour four 8-inch round cake pans. |
| 3 | Cream butter with sugar in large bowl of electric mixer. |
| 4 | Add eggs 1 at a time, beating well after each addition. |
| 5 | Mix in buttermilk. |
| 6 | Combine flour, baking soda, cinnamon and cloves in another large bowl. |
| 7 | Gradually add to butter mixture, beating until thoroughly incorporated. |
| 8 | Stir in jam, nuts, and vanilla. |
| 9 | Pour batter into prepared pans. |
| 10 | Bake until tester inserted in centers comes out clean, about 30 minutes. |
| 11 | Cool on racks. |
| 12 | for glaze: combine sugar, whipping cream, and butter in heavy large saucepan over medium heat. |
| 13 | Stir until syrup reaches 240 degrees on candy thermometer (soft-ball stage). |
| 14 | Remove from heat and stir in jam and raisins. |
| 15 | Cool 30 minutes. |
| 16 | to assemble: even tops of cake layers with serrated knife. |
| 17 | Transfer one layer to shallow-rimmed platter. |
| 18 | Spoon some of glaze over top. |
| 19 | Repeat with remaining layers and glaze, allowing glaze to drip down sides and form well around bottom of cake. |
| 20 | Serve same day if possible. |
| 21 | shared and mm by judi m. |
| 22 | Phelps. |
