Ingredients
1 cup raisins1 can (8 ounces) crushed pineapple, undrained1 cup butter, softened1 cup sugar4 large eggs, room temperature1 jar (12 ounces) blackberry jam or 1 cup homemade blackberry jam2/3 cup buttermilk2-1/2 cups all-purpose flour1/3 cup baking cocoa1 teaspoon baking soda1 teaspoon ground cinnamon1 teaspoon ground nutmeg1/2 teaspoon ground cloves1 cup chopped pecansCARAMEL ICING:1 cup butter, cubed2 cups packed brown sugar1/2 cup 2% milk3-1/2 to 4 cups sifted confectioners’ sugar
Preparation
Soak raisins in pineapple and juice several hours or overnight.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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.
Pour into 2 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.
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 or more milk to thin it. Frost cooled cake.
