Blackberry Jam Cake

Directions

1. FOR CAKE: Preheat oven to 350 degrees F. Grease and flour four 8-inch round cake pans. Cream butter with sugar in large bowl of electric mixer.
2. Add in Large eggs 1 at a time, beating well after each addition. Fold in buttermilk.
3. Combine flour, baking soda, cinnamon and cloves in another large bowl.
4. Gradually add in to butter mix, beating till thoroughly incorporated.
5. Stir in jam, nuts, and vanilla. Pour batter into prepared pans. Bake till tester inserted in centers comes out clean, about 30 min. Cold on racks.
6. FOR GLAZE: Combine sugar, whipping cream, and butter in heavy large saucepan over medium heat. Stir till syrup reaches 240 degrees on candy thermometer (soft-ball stage). Remove from heat and stir in jam and raisins. Cold 30 min.
7. TO ASSEMBLE: Even tops of cake layers with serrated knife. Transfer one layer to shallow-rimmed platter. Spoon some of glaze over top. Repeat with remaining layers and glaze, allowing glaze to drip down sides and form well around bottom of cake. Serve same day if possible.