Blackberry Jam Cake

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

1. Soak raisins for several hours or overnight in pineapple and juice.
2. Cream butter and sugar until light and fluffy.
3. Add eggs, one at a time, beating after each one.
4. Stir in jam.
5. Sift together dry ingredients.
6. Add alternately to creamed mixture with buttermilk.
7. Stir in pineapple, raisins and pecans.
8. Pour batter into wax paper-lined pans (13 x 9 x 2-inch).
9. Bake at 350u0b0 for 50 to 55 minutes.
10. Dust with sifted confectioners sugar to serve.

raisins, butter, eggs, flour, cinnamon, cloves, pecans, pineapple, sugar, blackberry, baking soda, nutmeg, buttermilk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=258077 (may not work)