Title: Kentucky blackberry jam cake
 Categories: Cakes
      Yield: 6 Servings
 
      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.
  
  From: Florence P. Hanford's Television Kitchen Meals, 1964.
  
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