Special Edition: Blackberry Jam Cake

I was going to add this to my last post, but it slipped my mind.  I don't know how anyone could forget this mammoth cake...but I did.  :)

I made this cake at my mom's house for Easter dinner.  This is a very rich cake...eight people could barely finish half!  Make this for a crowd.
A few other notes:  It doesn't taste like blackberry jam, rather, a moist spice cake.  Other reviewers of the recipe online said they spread blackberry jam in the layers.  Sounds good...but I ran out of time.  In fact, I used (gasp!) canned vanilla frosting because making a homemade penuche frosting seemed out of the question.  The kitchen was CRAZY while we made, along with the cake,...beef roast, homemade gravy, mashed potatoes, hot cross buns, green beans, and steamed carrots and apples for the baby.  :)
It was a very "pioneer" dinner.  And very appropriate while the guys (and Mom!) were out framing a rather large shed on the property.  
Recipe follows image. 

http://allrecipes.com/Recipe/Georgias-Tennessee-Jam-Cake/Detail.aspx

If you don't feel like going to the link (or it doesn't work), here's the recipe detail:

Ingredients

• 1 cup butter, softened
• 2 cups white sugar
• 8 eggs
• 2 teaspoons baking soda
• 2 tablespoons water
• 2 cups seedless blackberry jam
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground cloves
• 2 teaspoons ground nutmeg
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup chopped black walnuts (optional)
• 1/2 cup golden raisins (optional)

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease three 8 or 9 inch round cake pans and set aside.
2. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing until each one is blended in. Dissolve the baking soda in the water; stir into the batter along with the blackberry jam. Combine the flour, cloves, nutmeg, cinnamon and salt; stir into the batter by hand, alternating with the buttermilk. Fold in the black walnuts and raisins if using. Divide the batter equally between the three pans, and spread in an even layer.
3. Bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. Cool in the pans until cool enough to handle, then invert the cakes over a wire rack and remove pans to cool completely.