• Preheat oven to 350º. Butter and flour two 9-inch cake pans and line the bottom with parchment paper.
• Whisk the flour, cinnamon, allspice, cloves, nutmeg and salt together in a bowl. In a separate bowl or measuring cup combine the buttermilk and baking soda.
• With a stand mixer, beat the butter until creamy, about 1 minute on medium high, add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time and beat until incorporated. Add vanilla.
• Turn the mixer to low and alternate adding the flour mixture and buttermilk mixture, beating just until incorporated. Don’t over mix. Fold in ½ cup of jam and pecans. Pour into the prepared cake pans. Bake for 30-32 minutes, until the top springs back when touched and a toothpick comes out clean.
• Place on a wire rack for 15 minutes. Run a knife around the edges and invert onto a wire rack. Remove the parchment paper. Let cool completely before frosting.

Frosting:

• With an electric mixer on medium high, cream the butter and cream cheese together until smooth, about 2 minutes. Reduce the speed to low and add powdered sugar, 1 cup at a time, beating until it is smooth before adding another cup. Add the orange zest and vanilla and beat on high until light and fluffy, about 1 minute. Fold in the blackberries.

To assemble:

• Place the first layer on a cake platter and spread ½ cup of jam over the top. Carefully spread about 1 cup of frosting over the jam layer trying to keep the layers separate. Add the second layer and frost the rest of the cake.