1 c Raisins

8 oz Crushed pineapple with juice

; canned 1 c Butter; soften

4 Eggs

1 Jars Blackberry jam (12 oz)

Or 1 c Homemade blackberry jam

2/3 c Buttermilk

2 1/2 c All-purpose flour

1 c Sugar

1/3 c Unsweetened cocoa

1 ts Baking soda

1 ts Ground cinnamon

1 ts Ground nutmeg

1/2 ts Ground cloves

1 c Pecans; chopped

Caramel icing: 1 c Butter

2 c Brown sugar; packed

1/2 c Milk

3 1/2 c Confectioner's sugar

; sifted-or more Recipe by: Taste of Home, Great Desserts, Holiday 1996. Soak raisins in pineapple and juice several hours or overnight. In a large mixing bowl, cream butter. 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 ingredients are combined. Stir in raisins, pineapple and pecans. Pour into two greased and flour 9-inch round cake pans. Bake at 340 degrees F for 50

minutes or until cakes test done. Cool in pans 10 minutes on a wire rack before removing to rack. For icing, melt butter in a saucepan over medium heat. Stir in brown sugar and milk; bring to a boil. Remove from heat. Cool just until warm; beat in enough confectioners' sugar until icing is of spreading consistency. Add more sugar for thicker icing; more milk to thin it. Frost cooled Mrs. Robinson Note: 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. Recipe by Mrs. Eddie Robinson, Lawrenceburg, KY. -----