Jam Cake

 cup raisins
1 can (8 ounces) crushed pineapple, undrained
1 cup butter, softened
1 cup sugar
4 large eggs, room temperature
1 jar (12 ounces) blackberry jam or 1 cup homemade blackberry jam
2/3 cup buttermilk
2-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup chopped pecans

Caramel icing:
1 cup butter, cubed
2 cups packed brown sugar
1/2 cup 2% milk
3-1/2 to 4 cups sifted confectioners’ sugar

Soak raisins in pineapple and juice several hours or overnight.

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.

Add eggs, 1 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 combined.

Stir in the raisins, pineapple and pecans.

Pour into 2 greased and floured 9-in. round baking pans.

Bake at 350° until a toothpick inserted in the center comes out clean, about 50 minutes.

Cool in pans for 10 minutes before removing to wire racks.

For icing, melt butter in a saucepan over medium heat.

Stir in brown sugar and milk; bring to a boil. Remove from the heat.

Cool just until warm; beat in enough confectioners’ sugar for icing to reach spreading consistency.

Add more sugar for thicker icing or more milk to thin it. Frost cooled cake.