Beat butter and sugar in mixing bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Beat in jam and buttermilk. Add flour, baking soda, cinnamon, allspice and cloves and beat until smooth. Spoon into two round 8 inch cake pans. Bake at 350 for 1 hour or until a wooden pick inserted into the center comes out clean. Cool in pans for several minutes. Remove to a wire rack to cool completely. Stack the layers on a cake plate.
Mix the sugar and milk in medium pan. Cook to 234 to 240 degrees on candy thermometer, soft ball stage. Remove from heat and stir in vanilla. Beat until smooth. Spread between layers and over the top and side of the cake. Serves 8
Big Taste of Little Rock