1 c Raisins
8 oz Crushed pineapple with juice
; canned 1 c Butter; soften
4 Eggs
1 Jars Blackberry jam (12 oz)
Or 1 c Homemade blackberry jam
2/3 c Buttermilk
2 1/2 c All-purpose flour
1 c Sugar
1/3 c Unsweetened cocoa
1 ts Baking soda
1 ts Ground cinnamon
1 ts Ground nutmeg
1/2 ts Ground cloves
1 c Pecans; chopped
Caramel icing: 1 c Butter
2 c Brown sugar; packed
1/2 c Milk
3 1/2 c Confectioner’s sugar
; sifted-or more Recipe by: Taste of Home, Great Desserts, Holiday 1996. Soak raisins in pineapple and juice several hours or overnight. In a large mixing bowl, cream butter. Add eggs, one at a time, beating well after each addition. Add jam and buttermilk; beat until well blended. Sift together dry ingredients; add to batter. Beat on low just until ingredients are combined. Stir in raisins, pineapple and pecans. Pour into two greased and flour 9-inch round cake pans. Bake at 340 degrees F for 50
minutes or until cakes test done. Cool in pans 10 minutes on a wire rack before removing to rack. For icing, melt butter in a saucepan over medium heat. Stir in brown sugar and milk; bring to a boil. Remove from heat. Cool just until warm; beat in enough confectioners’ sugar until icing is of spreading consistency. Add more sugar for thicker icing; more milk to thin it. Frost cooled Mrs. Robinson Note: I remember Aunt Murna telling me that she created her Jam Cake recipe as a very young girl. Through the years she made improvements, such as soaking the raisins in crushed pineapple. This cake is a favorite at our annual family reunions and at Christmastime. Recipe by Mrs. Eddie Robinson, Lawrenceburg, KY. —–