summer cake recipe from my mom

1 1/2 cups flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp nutmeg
1/4 tsp cloves
1/2 cup butter softened
1/2 cup grain sugar
1/2 cup packed brown sugar ( i like dark)
2 eggs
1/2 cup buttermilk (pivotal, don't sour, use the real thing)
3/4 cup blackberry jam (preserves not NOT jelly, it thins the cake)
1/2 cup coarsely chopped pecans.

For the frosting
1/2 cup soft butter
1 cup packed light brown sugar
1/4 cup milk, maybe a tbsp more if needed
3 cups sifted 10x sugar

Mix dry ingredients for cake (spice and flour), set aside. Grease two 8 inch rounds. Beat butter till smooth add sugars. Beat until fluffy, add eggs one at a time until combined. Alternate between adding flour and buttermilk. Beating on low until just combined. Stir in jam and pecans. Pour into pans, bake at 350, 30 to 35 minutes. Cool in pans for 10 minutes. cool on rack rest of the way.
Frosting. Heat butter and brown sugar in a small saucepan. Cook until bubbly, stirring constantly. Add milk, beat vigorously until smooth... like caramel, slowly add sifted sugar 1 cup at a time, until spreadable consistency... might need another 1/2 cup.. if you over do it, add a little milk. Ice cake immediately while icing is warm. If you want the extra fruity goodness of the jam, you can put a thin layer of it on the bottom layer of cake then a thin layer of frosting, same on top, and leave the sides bare so you can see the gooey drips. It actually looks kind of pretty that way.. but the penuche is tasty.