 |
Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
I remember my Aunt Murna telling me she made this cake often when she was a young girl. Through the years, she made improvements to it, and her cake become a real family favorite. It has been a popular staple at our reunions. Ingredients:
1 cup raisins |
1 can (8 ounces) crushed pineapple, undrained |
1 cup butter, softened |
1 cup sugar |
4 eggs |
3 cups king arthur unbleached 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 |
caramel icing: |
1 cup butter, cubed |
2 cups packed brown sugar |
1/2 cup 2% milk |
3-1/2 to 4 cups confectioners' sugar |
Directions:
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 350° for 40-45 minutes or until a toothpick inserted near 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. Yield: 12-16 servings.
|
|