Slow Cookery Jam Cake

1 cup butter
2 cups granulated sugar
4 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1 cup buttermilk
1 cup jam, any kind
1 teaspoon vanilla extract
1 cup nuts
1 cup raisins

Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Sift dry ingredients. Add to creamed mixture alternatively with buttermilk and jam. Add vanilla extract. Add nuts and raisins. Pour into a greased, floured two-pound coffee can. Fill about 3/4 full. Cover with 4 to 6 paper towels. Cook on HIGH for 3 1/2 hours.