---------- Recipe via Meal-Master (tm) v8.05
       Title: Aunt Murna’s Jam Cake
  Categories: Cakes, Chocolate
       Yield: 12 servings
       1 c  Raisins
       8 oz Crushed pineapple with juice
            ; canned
       1 c  Butter; soften
       4    Eggs
       1    Jars Blackberry jam (12 oz)
       1 c  Homemade blackberry jam
     2/3 c  Buttermilk
   2 1/2 c  All-purpose flour
       1 c  Sugar
     1/3 c  Unsweetened cocoa
       1 ts Baking soda
       1 ts Ground cinnamon
       1 ts Ground nutmeg
     1/2 ts Ground cloves
       1 c  Pecans; chopped
            Caramel icing:
       1 c  Butter
       2 c  Brown sugar; packed
     1/2 c  Milk
   3 1/2 c  Confectioner’s sugar
            ; sifted-or more
   Recipe by: Taste of Home, Great Desserts, Holiday 1996.
   Soak raisins in pineapple and juice several hours or
   overnight.  In a large mixing bowl, cream butter.  Add
   eggs, one at a time, beating well after each addition. Add
   jam and buttermilk; beat until well blended.
   Sift together dry ingredients; add to batter.  Beat on low
   just until ingredients are combined.  Stir in raisins,
   pineapple and pecans.  Pour into two greased and flour
   9-inch round cake pans.  Bake at 340 degrees F for 50
   minutes or until cakes test done.  Cool in pans 10 minutes
   on a wire rack before removing to rack.
   For icing, melt butter in a saucepan over medium heat. Stir
   in brown sugar and milk; bring to a boil.  Remove from
   heat.  Cool just until warm; beat in enough confectioners'
   sugar until icing is of spreading consistency.  Add more
   sugar for thicker icing; more milk to thin it. Frost cooled
   cake.  Yield: 12-16 servings.
   Mrs. Robinson Note:  I remember Aunt Murna telling me that
   she created her Jam Cake recipe as a very young girl.
   Through the years she made improvements, such as soaking
   the raisins in crushed pineapple.  This cake is a favorite
   at our annual family reunions and at Christmastime. Recipe
   by Mrs. Eddie Robinson, Lawrenceburg, KY.