Kentucky blackberry jam cake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Seedless raisins |
| 1 | can | Crushed pineapple (8-1/2 oz) |
| 2½ | cup | All-purpose flour, sifted |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Nutmeg |
| ½ | teaspoon | Cloves |
| ½ | cup | Shortening |
| ½ | cup | Butter or margarine |
| 1 | cup | Sugar |
| 5 | eaches | Eggs |
| 1 | cup | Seedless blackberry jam (12-oz jar) |
| ⅔ | cup | Buttermilk |
| 1 | cup | Pecans, chopped |
| Confectioners' sugar | ||
Directions
Soak raisins for several hours or overnight in the crushed pineapple.
Sift together flour, baking soda, cinnamon, nutmeg and cloves. Cream shortening and butter or margarine in large bowl of electric mixer.
Gradually add sugar and beat until fluffy. Add eggs one at a time, beating well after each addition. Blend in jam. Alternately add sifted dry ingredients and buttermilk to the creamed mixture. Blend in pineapple, raisins and pecans. Pour batter into 13x9x2-inch pan that has been greased and floured. Bake at 350 degrees f. for 55 to 60 minutes or until done. Dust with confectioners' sugar; cut in squares. This will freeze.
From: Florence P. Hanford's Television Kitchen Meals, 1964.
Shared by: June Hoffman, 9/93