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