Kentucky Blackberry Jam Cake 1 c Seedless raisins
1 cn Crushed pineapple (8-1/2 oz)
2 1/2 c All-purpose flour, sifted
1 ts Baking soda
1 ts Cinnamon
1 ts Nutmeg
1/2 ts Cloves
1/2 c Shortening
1/2 c Butter or margarine
1 c Sugar
5 Eggs
1 c Seedless blackberry jam (12-oz jar)
2/3 c Buttermilk
1 c Pecans, chopped
Confectioners' sugar
Soak raisins for several hours or overnight in the crushed pineapple.
Sift together flour, baking soda, cinnamon, nutmeg and cloves. Cream
shortening and butter or margarine in large bowl of electric mixer.
Gradually add sugar and beat until fluffy. Add eggs one at a time,
beating well after each addition. Blend in jam. Alternately add
sifted dry ingredients and buttermilk to the creamed mixture. Blend
in pineapple, raisins and pecans. Pour batter into 13x9x2-inch pan
that has been greased and floured. Bake at 350 degrees f. for 55 to
60 minutes or until done. Dust with confectioners' sugar; cut in
squares. This will freeze. Kentucky Blackberry Jam Cake printer friendly version located here. (Just the recipe. Nothing else.)
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