Ingredients Jump to Instructions ↓

  1. 1 c Raisins

  2. 8 oz Crushed pineapple with juice

  3. ; canned 1 c Butter; soften

  4. 4 Eggs

  5. 1 Jars Blackberry jam (12 oz)

  6. Or 1 c Homemade blackberry jam

  7. 2/3 c Buttermilk

  8. 2 1/2 c All-purpose flour

  9. 1 c Sugar

  10. 1/3 c Unsweetened cocoa

  11. 1 ts Baking soda

  12. 1 ts Ground cinnamon

  13. 1 ts Ground nutmeg

  14. 1/2 ts Ground cloves

  15. 1 c Pecans; chopped

  16. Caramel icing: 1 c Butter

  17. 2 c Brown sugar; packed

  18. 1/2 c Milk

  19. 3 1/2 c Confectioner's sugar

  20. 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

  21. 340 degrees F for

Instructions Jump to Ingredients ↑

  1. 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. --


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