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Categories:
raisins pineapple flour baking soda ground cinnamon ground nutmeg ground allspice shortening butter sugar eggs blackberry jam buttermilk pecans confectioners sugar
Viewed: 12 - Published at: 9 years agoIngredients
- 1 c. raisins
- 1 can crushed pineapple (8 oz.), undrained
- 2 1/2 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. ground allspice
- 1/2 c. shortening
- 1/2 c. butter
- 1 c. sugar
- 5 large eggs
- 1 c. seedless blackberry jam
- 2/3 c. buttermilk
- 1 c. chopped pecans
- confectioners sugar
Method
- 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 13 x 9 x 2-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 hand-held mixer.
- Gradually beat in sugar; 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, ending with dry ingredients.
- Blend in pineapple, raisins and chopped pecans. Pour batter into prepared 13 x 9 x 2-inch pan.
- Bake jam cake at 350° for 55 to 60 minutes until cake tests done.
- Dust Kentucky Jam Cake with confectioners sugar and cut in squares.
