Jam Cake

90 minutes Prep: 30 minutes Cook: 60 minutes

2138 calories per serving view nutrition facts

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1	cup	raisins, seedless
8	ounces	pineapple, canned, crushed	with juice
1	cup	butter	softened
4	large	eggs
12	ounces	blackberry jam	or 1 cup homemade blackberry jam
2/3	cup	buttermilk
2 1/2	cups	flour, all-purpose
1	cup	sugar
1/3	cup	cocoa powder
1	teaspoon	baking soda
1	teaspoon	cinnamon	ground
1	teaspoon	nutmeg	ground
1/2	teaspoon	cloves	ground
1	cup	pecans	chopped

Caramel icing
1	cup	butter
2	cups	brown sugar	packed
1/2	cup	milk
3 1/2	cups	powdered sugar	or more, sifted

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.

Nutrition Facts

Serving Size 600g

Amount per Serving

Calories 2138 50% of calories from fat