Ingredients
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1 c. raisins
1 can (8 oz.) crushed pineapple (undrained)
2 1/2 c. all-purpose flour
1 c. sugar
1/3 c. unsweetened cocoa
1 c. chopped pecans
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1 c. butter, softened
4 eggs
1 c. blackberry jam
2/3 c. buttermilk
Preparation
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Soak raisins in pineapple for several hours or overnight. Sift together dry ingredients; set aside.
In large bowl, cream butter.
Add eggs one at a time, beating well after each addition. Add jam and buttermilk; blend well.
Add dry ingredients.
Mix until all ingredients are combined.
Stir in raisins and pineapple mixture; add nuts.
Spread into 2 greased and floured 9-inch cake pans.
Bake at 350\u00b0 for 50 minutes or until cakes test done.
Cool 10 minutes before removing from pans.
Cool and frost.
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