Ingredients
1 cup raisins1 can (8 ounces) crushed pineapple, undrained1 cup butter, softened1 cup sugar4 large eggs3 cups all-purpose flour1/3 cup baking cocoa1 teaspoon baking soda1 teaspoon ground cinnamon1 teaspoon ground nutmeg1/2 teaspoon ground cloves1 jar (12 ounces) or 1 cup blackberry jam2/3 cup buttermilk1 cup chopped pecansCARAMEL ICING:1 cup butter, cubed2 cups packed brown sugar1/2 cup 2% milk3-1/2 to 4 cups confectioners’ sugar
Preparation
In a small bowl, combine raisins and pineapple; let stand for at least 30 minutes.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to creamed mixture alternately with jam and buttermilk, beating well after each addition. Stir in raisin mixture and nuts.
Spread into two greased and floured 9-in. round baking pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For icing, in a large saucepan, melt butter over medium heat. Stir in sugar and milk. Bring to a boil. Remove from the heat; cool until just warm. Pour into a large bowl; beat in enough confectioners’ sugar to achieve a spreading consistency. Spread frosting between layers and over the top and sides of cake.
