Super Moist Jam, Pineapple & Pecan Cake with Caramel Icing

Directions

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 350℉ (180℃) F 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.