Directions

1. HEAT oven to 325ºF. Spray bottoms only of two 8-inch square or round cake pans with no-stick cooking spray. Line pans with waxed paper; spray and flour paper and sides of pans. Combine sugar and 1/2 cup butter in large bowl; beat until light and fluffy.
2. ADD 1/2 teaspoon vanilla; blend well. Add eggs 1 at a time, beating well after each addition. Add flour, baking soda, allspice, cinnamon, cloves, salt, buttermilk, jam and preserves. Beat 2 minutes at medium speed. Stir in raisins and walnuts. Pour batter into prepared pans.
3. BAKE 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool 1 hour or until completely cooled.
4. MELT 1/4 cup butter in medium saucepan over medium-low heat. Stir in brown sugar; cook 2 minutes, stirring constantly. Add milk; bring to a boil, stirring constantly. Remove from heat. Stir in 1 teaspoon vanilla. Gradually stir in powdered sugar; blend until smooth.
5. PLACE 1 cake layer on serving plate. Spoon and spread about 1/3 warm glaze over layer. Top with remaining layer. Spoon and spread remaining glaze over cake. Sprinkle brown sugar over thin orange wedges, if desired. Arrange on top of cake.