Blackberry Jam Cake with Caramel Icing

1 c. raisins
1 (8 1/2 oz.) can crushed pineapple
1 c. butter
1 c. sugar
5 eggs
1 c. blackberry jam
2 1/2 c. sifted flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
2/3 c. buttermilk
1 c. chopped pecans

Soak raisins overnight in pineapple juice and pineapple.
Cream butter and sugar together until light and fluffy.
Add one egg at a time beating after each one.
Stir in jam.

Sift dry ingredients and add alternately to creamed mixture with buttermilk.

Stir in pineapple, raisins and pecans.

Pour into paper lined 13x9x2 inch pan.

Bake in moderate oven 350 degrees 50 to 55 minutes.

Dust with powdered sugar or top with caramel icing.

What makes this cake so special is the Blackberry Jam that’s mixed into the cake batter.
It gives the cake a sweet and slightly tangy flavor that can be accentuated with caramel icing.

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