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Aunt Murna's Jam Cake

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.

12-16 ServingsPrep: 20 min. Bake: 50 min. + cooling

Ingredients

1 cup raisins
1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice
1 cup butter, softened
1 cup sugar
4 eggs
1 jar (12 ounces) blackberry jam or 1 cup homemade blackberry jam
2/3 cup buttermilk
2-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup chopped pecans
CARAMEL ICING:
1 cup butter, cubed
2 cups packed brown sugar
1/2 cup milk
3-1/2 to 4 cups sifted confectioners' sugar

Directions

Soak raisins in pineapple and juice several hours or overnight.
In a large bowl, cream butter and sugar until light and fluffy. Add

2 of 2

Aunt Murna's Jam Cake (continued)

Directions (continued)

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 combined. Stir in the raisins,
pineapple and pecans.
Pour into two greased and floured 9-in. round baking pans. Bake at
350° for 50 minutes or until a toothpick inserted near the
center comes out clean. Cool in pans for 10 minutes before removing
to wire racks.
For icing, melt butter in a saucepan over medium heat. Stir in brown
sugar and milk; bring to a boil. Remove from the heat. Cool just
until warm; beat in enough confectioners' sugar until icing achieves
spreading consistency. Add more sugar for thicker icing; more milk
to thin it. Frost cooled cake. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 slice) equals 694 calories, 30 g fat (15 g saturated fat), 116 mg cholesterol, 353 mg sodium, 105 g carbohydrate, 2 g fiber, 6 g protein.