Mama Crow's Raisin Nut Jam Cake

1 c Butter or margarine; soften

2 c Sugar

4 lg Eggs

1 1/2 c Jam (blackberry recommended)

3 c All-purpose flour

2 ts Ground allspice

2 ts Ground cinnamon

1 ts Baking powder

1 ts Baking soda

1 c Buttermilk

1 c Dark raisins

2/3 c Pecan nuts; chopped

--FROSTING

-- 2 c Sugar

1 c Heavy cream

1 tb Butter or margarine

Mixed candied fruits and - pecan halves; opt'l Ole-Time Boiled Custard - see separate recipe Heat oven to 300~F. Grease and flour three 9-inch cake pans. In large bowl of electric mixer, beat 1 cup butter and 2 cups sugar at medium speed until light and fluffy. Beat eggs in well, then beat in jam. Sift flour, allspice, cinnamon, baking powder and baking soda into second bowl. Add to butter mixture alternately with buttermilk, beginning and ending with dry ingredients and beating well after each addition. Stir in raisins and nuts. Pour batter into prepared cake pans. Bake 40 minutes, or until wooden peaks inserted in center of one layer comes out clean. Cool completely on racks. Frosting: Combine 2 cup sugar and cream in heavy saucepan. Bring to boil, stirring, over medium-high heat and cook 2 to 3 minutes. Cool slightly, then beat until mixture just begins to thicken. Beat in 1 tbsp. butter and immediately spread between layers and on top of cooled cake. Allow frosting on top to drip slightly down sides of cake. Decorate mixed candied fruits and pecan halves, if desired. Serve cake accompanied by Old-Time Boiled Custard (see separate recipe.) Makes 10 to 12 servings. 822 cal, 8 g prot, 31 g fat, 134 g carbo.

Source: Redbook/December 1988. -MARY WILSON BWVB02B
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