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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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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. Ingredients:
1 cup raisins |
1 can (8 ounces) crushed pineapple, undrained |
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 king arthur unbleached 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:
1. Soak raisins in pineapple and juice several hours or overnight.
2. In a large bowl, cream butter and sugar until light and fluffy. 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 combined. Stir in the raisins, pineapple and pecans.
3. 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.
4. 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.
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