Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Set aside.
Dissolve soda in buttermilk; stir well. Combine 2 1/2 cups flour, salt, and spices; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Combine dates and pecans; dredge in remaining flour. Fold into batter. Carefully fold grape jam into batter.
Pour batter into 2 waxed paper - lined and greased 9 - inch round cake pans. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely.
Spread hot Kentucky Fruit Filling between layers and on top of cooled cake.