Preheat the oven to 180C/350F/gas mark 4
Use two 23cm/9 inch sandwich tins.
Grease the tins. Cream the butter and brown sugar in a large bowl until light. Add the sour cream and beat. Sift the flour and spices together. Fold the dry ingredients into the creamed mixture and blend. Fold in the jam and walnuts, then pour into the tins and bake for 25-30 minutes. Leave in the tins for five minutes, then turn out on a wire rack to cool.
Glaze: Combine jam and apple juice in a pan. Bring to the boil and simmer for 5-6 minutes, then remove from heat. Mix arrowroot with 1 tbs. water and stir in. Return to the heat and bring to the boil. Stir in lemon juice and set aside. When cold, carefully split each cake in half. Spread the glaze on three of the cake layers, sandwich all together and spread the top and sides with the remaining glaze.
