Kentucky blackberry jam cake

6 servings

Ingredients

Quantity Ingredient
1 cup Seedless raisins
1 can Crushed pineapple (8-1/2 oz)
2½ cup All-purpose flour, sifted
1 teaspoon Baking soda
1 teaspoon Cinnamon
1 teaspoon Nutmeg
½ teaspoon Cloves
½ cup Shortening
½ cup Butter or margarine
1 cup Sugar
5 eaches Eggs
1 cup Seedless blackberry jam (12-oz jar)
⅔ cup Buttermilk
1 cup Pecans, chopped
Confectioners' sugar

Directions

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.

From: Florence P. Hanford's Television Kitchen Meals, 1964.

Shared by: June Hoffman, 9/93

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