1 cup raisins
1 can (8 ounces) crushed pineapple, undrained
1 cup butter, softened
1 cup sugar
4 large 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
1 cup butter, cubed
2 cups packed brown sugar
1/2 cup whole milk
3-1/2 to 4 cups sifted confectioners' sugar
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° until a toothpick inserted in the center comes out clean, about 50 minutes. 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 for icing to reach spreading consistency. Add more sugar for thicker icing, more milk to thin it. Frost cooled cake.
TOTAL TIME: Prep: 20 min. +soaking Bake: 50 min. + cooling YIELD: 16 servings.