Sunday, August 12, 2012


1 cup raisins
1 can (8-oz) crushed pineapple with juice
1 cup butter, softened
4 large eggs
1 jar (12-oz) blackberry jam or 1 cup homemade
2/3 cup buttermilk
2 1/2 cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1 cup chopped pecans

Several hours ahead, overnight even, soak the raisins in the pineapple and juice.

Preheat oven to 350 degrees.
Grease and lightly flour two 9-inch round cake pans; set aside.

In a large mixing bowl, cream the softened butter.  Add the eggs one at a time, beating well after each one.  Add the jam and the buttermilk; beat until well blended.

Sift the flour, sugar, cocoa, baking soda, cinnamon, nutmeg, and cloves together; add to the egg mixture.  Beat on low just until combined; stir in the raisins, pineapple, and pecans.

Divide the batter evenly between the two prepared pans.  Bake at 350 degrees for 50 minutes or until the a wooden toothpick inserted in cake centers comes out clean.  Cool in the pans for 10 minutes on a wire rack.  Remove from pans and cool completely on the wire racks.
1 cup butter
2 cups packed brown sugar
1/2 cup milk
3 1/2 to 4 cups sifted powdered sugar

Mlet the butter in a saucepan over medium heat.  Stir in the brown sugar and the milk; bring to a boil.  Remove from the heat and cool until just warm.  Beat in enough of the powdered sugar to get icing to a spreading consistency.

If you wish to have a thicker icing, add more powdered sugar.  If you need to thin the icing, add a little milk, a few drops at a time.

Place one cake layer on a cake plate and cover the top with the icing.  Place second layer atop the icing.  Frost top and sides of cake.  Place a decorative ring of coarsely chopped pecans around the outer edge of the cake top, if desired.

I have had this recipe for a long time.  Can't remember for sure but I believe it was a Taste of Home recipe.

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