Old-Fashioned Jam Cake

• 1 cup raisins
• 1 can (8 ounces) crushed pineapple, undrained
• 1 cup butter, softened
• 1 cup sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1/3 cup baking cocoa
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 jar (12 ounces) or 1 cup blackberry jam
• 2/3 cup buttermilk
• 1 cup chopped pecans
• 1 cup butter, cubed
• 2 cups packed brown sugar
• 1/2 cup 2% milk
• 3-1/2 to 4 cups confectioners' sugar

1. In a small bowl, combine raisins and pineapple; let stand for at least 30 minutes.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to creamed mixture alternately with jam and buttermilk, beating well after each addition. Stir in raisin mixture and nuts.
3. Spread into two greased and floured 9-in. round baking pans. Bake at 350u0b0 for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For icing, in a large saucepan, melt butter over medium heat. Stir in sugar and milk. Bring to a boil. Remove from the heat; cool until just warm. Pour into a large bowl; beat in enough confectioners' sugar to achieve a spreading consistency. Spread frosting between layers and over the top and sides of cake.

raisins, pineapple, butter, sugar, eggs, allpurpose, baking cocoa, baking soda, ground cinnamon, ground nutmeg, ground cloves, blackberry jam, buttermilk, pecans, butter, brown sugar, milk, sugar

Taken from www.tasteofhome.com/recipes/old-fashioned-jam-cake/ (may not work)