Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

In a large bowl, cream the butter and sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.

Fold in the blackberry jam, raisins, and chopped nuts until evenly distributed.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

In a medium saucepan, combine the brown sugar, butter, and cream. Cook over medium heat, stirring constantly until the mixture comes to a boil.

Boil for 2 minutes without stirring, then remove from heat.

Stir in the powdered sugar and vanilla extract, mixing until smooth.

Allow the frosting to cool slightly, just until it thickens enough to spread.

Place one cake layer on a serving plate and spread a generous amount of caramel frosting on top.

Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.

Let the frosting set before slicing and serving.