1 c Seedless raisins
1 cn Crushed pineapple (8-1/2 oz)
2 1/2 c All-purpose flour, sifted
1 ts Baking soda
1 ts Cinnamon
1 ts Nutmeg
1/2 ts Cloves
1/2 c Shortening
1/2 c Butter or margarine
1 c Sugar
5 ea Eggs
1 c Seedless blackberry jam
-(12-oz jar)
2/3 c Buttermilk
1 c Pecans, chopped
Confectioners’ sugar
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.
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 13x9x2-inch pan
that has been greased and floured. Bake at 350 degrees
f. for 55 to 60 minutes or until done. Dust with
confectioners’ sugar; cut in squares. This will freeze.
Yields
6 Servings