Fourth-Generation Blackberry Jam Cake - vegetable shortening

Method

• Preheat the oven to 350 degrees.
• Grease and flour two 10-inch round cake pans.
• For the cake, in a mixing bowl, cream the shortening and granulated sugar until fluffy.
• Add the eggs one at a time, mixing well after each.
• Sift the flour with the baking powder, baking soda, salt, and spices.
• Add the flour mixture alternately with the buttermilk, beginning and ending with the flour.
• Stir in the nuts and raisins, then stir in the jam.
• Pour the batter into the prepared pans and bake for 30 to 40 minutes, or until the cake pulls away from the pan.
• Cool the cakes in the pans for 10 minutes, the turn them out onto cake racks to cool completely.
• While the cake cools, make the icing.
• Melt the butter in a saucepan, add the brown sugar, and bring to a boil.
• Boil over low heat for 2 minutes, stirring constantly.
• Add the milk and continue stirring until the mixture returns to a boil.
• Remove the pan from the heat and scrape the mixture into a mixing bowl.
• Let cool.
• Add the confectioners sugar a little at a time, beating well after each addition, until the icing is thick enough to spread.
• Fill and ice the cake.
• You may prefer to bake this cake in a tube pan: Pour the batter into the greased and floured pan and bake for 15 minutes, then reduce the heat to 300 degrees and bake for about 1 hour 15 minutes, or until the cake tests done.
• Cool as directed for the 10-inch layers.