Kentucky Blackberry Jam Cake
Ingredients
1 C. seedless raisins
1 can crushed pineapple (8-1/2 ounce)
2 1/2 C. all-purpose flour, sifted
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 C. shortening
1/2 C. butter or margarine
1 C. sugar
5 eggs
1 C. seedless blackberry jam (12-ounce jar)
2/3 C. buttermilk
1 C. pecans, chopped
Confectioners’ sugar
Cooking Instructions
Soak raisins for several hours or overnight in the crushed pineapple. Sift together flour, baking soda, cinnamon, nutmeg and cloves. Cream shortening and butter or margarine in large bowl of electric mixer. Add sugar and beat until fluffy. Add eggs one at a time, beating well after each addition. Blend in jam. Alternately add sifted dry ingredients and buttermilk to the creamed mixture. Blend in pineapple, raisins and pecans. Pour batter into 13 x 9 x 2 inch pan that has been greased and floured. Bake at 350 degrees for 55 to 60 minutes or until done. Dust with confectioners’ sugar; cut in squares. This will freeze. Grind marshmallows and dates, add 1/2 pint and cream. Mix and roll in loaf. Chill, slice and serve with whipped cream.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)