This Kentucky jam cake is made with seedless blackberry jam and a variety of spices. Crushed pineapple helps make this cake moist.
- 1 cup raisins
- 1 can crushed pineapple (8 ounces), undrained
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 cup shortening
- 1/2 cup butter
- 1 cup sugar
- 5 large eggs
- 1 cup seedless blackberry jam
- 2/3 cup buttermilk
- 1 cup chopped pecans
- confectioners' sugar
Combine raisins and crushed pineapple in a small bowl; refrigerate and let soak for several hours or overnight.
Preheat oven to 350°. Grease and flour a 13x9x2-inch baking pan.
Into a bowl, sift flour, baking soda, cinnamon, nutmeg and cloves. Cream shortening and butter or margarine in large bowl with an electric mixer. Gradually beat in sugar; beat until fluffy.
Add eggs one at a time, beating well after each addition; blend in the seedless blackberry jam. Alternately add sifted dry ingredients and buttermilk to the creamed mixture, ending with dry ingredients. Fold in pineapple, raisins and chopped pecans.
Pour batter into the prepared baking pan. Bake for 55 to 60 minutes, until cake tests done. A toothpick should come out clean when inserted in the center.
Dust Kentucky jam cake with confectioners' sugar and cut in squares.