Aunt Murna's Jam Cake

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Title: Aunt Murna's Jam Cake
Categories: Cakes, Chocolate
Yield: 12 servings

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
cake. Yield: 12-16 servings.

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.

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