Preheat oven to 350 degrees.  Grease two 9-inch cake pans.  Beat butter, sugar, baking powder, salt and vanilla until light and fluffy, approximately 3 minutes.  Add eggs, one at a time, beat well after adding each egg.  Mix in 1/2 of the flour, mix well.  Add milk, mix well.  Add the remaining flour.  Beat well until all combined.  Divide batter into the two prepared pans.  Bake 38 minutes, until center is firm and cake tester comes out clean.  Cool in pans for 15 minutes, remove from pan.  cool completely prior to frosting. 

BUTTERCREAM FROSTING

2 cups butter (4 sticks), room temperature

2 teaspoons vanilla extract

32 oz. powdered sugar

Using a mixer, cream softened butter and vanilla, until smooth.  Add sugar gradually until well incorporated and fluffy.  

CAKE ASSEMBLY - for four layers, cut each layer in half. Heat 1 cup of jam over low heat until thin, remove from heat and cool.  Spread each layer with a thin layer of frosting and top with 1/4 cup of jam. Spread jam to one inch from the each of the cake, this will prevent the jam from oozing over the edge when you are frosting the sides.  Top with second layer, repeat.  Spread icing over top and sides of cake.  I dusted the edges of my cake with finely chopped pecans.