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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 180 C / Gas 4. Grease two 23cm round cake tins and line with baking parchment.
Combine 300g flour, salt and spices. Set aside
Dissolve bicarbonate of soda in buttermilk; stir well.
Cream butter. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Mix flour mixture into creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Dredge dates and pecans in remaining flour and fold into batter. Carefully fold grape jam into batter. Pour batter into prepared tins.
Bake for 40 to 45 minutes or until a wooden skewer inserted in centre comes out clean. Cool in tins for 10 minutes. Remove cake from tins and cool completely.
Spread hot fruity cake filling between the layers and on top of the cake.