Preheat oven to 350 degrees and spray or flour 2 –9 inch round baking pans.
With mixer, beat sugar and butter until light and fluffy.
Add eggs one at a time, beating well after each one.
Now add the blackberry jam until all combined.
In another bowl, sift together the flour, soda, baking powder, cinnamon, nutmeg, cloves, allspice and salt.
Add the dry ingredients alternately with buttermilk. Scrape down sides of mixing bowl.
Add the vanilla, pecans and raisins, mixing on low until everything is incorporated.
Bake 40 minutes or until cake pulls away from side of pans. Remove cake from pans and add caramel icing.
Making the Caramel Icing:
Melt all ingredients except confectioners sugar on top of stove.
Remove from heat and add sugar.
Stir or cool until it has a glazed look and is of spreading consistency. Spread on cake.