Blackberry Jam Cake

purchased from Zimmerman Estate in Terrell, Texas
Dated 1964. Recipe comes from a neighborhood block party. Notation on card
says this came from a Metropolitan Cookbook
This cake is awesome. I have made it and will make it again and again.
Took it to office and it was gobbled up..took another one the next day and
was told bring it .every day....

1 cup golden raisins
1 can crushed pineapple
3 cups cake flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup butter flavored shortening
1/2 cup unsalted butter
1 cup sugar
5 eggs
1 cup seedless blackberry jam
3/4 cup buttermilk
1 cup pecans, chopped
Confectioners' sugar

Soak raisins overnight in the crushed pineapple. Sift together flour,
baking soda, cinnamon and nutmeg. Cream shortening and butter. Gradually
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 bundt pan that has been greased and floured. Bake
at 350 for 1 hour.



--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/