Preheat your oven to 325ºF and butter and flour two 9-inch cake pans.
In a large bowl whisk together the flour, baking soda, ground cinnamon, ground nutmeg, and salt. In a small bowl combine the jam and buttermilk.
In a bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 5 minutes on high. Scrape the bowl and add one egg at a time, mixing to incoporate between each addition.
Once all the eggs are added, with the mixer on low speed, add the flour in three parts, alternating with the buttermilk mixture in two parts. Scrape down the bowl between each addition.
Divide the batter between the two pans equally and smooth the tops. Bake on the middle rack until the centers bounce back when touched, about 30-40 minutes. Remove the cakes from the oven and let cool 10 minutes before transfering to a wire rack to cool completely.