Super Moist Jam, Pineapple & Pecan Cake with Caramel Icing
Super Moist Jam, Pineapple and Pecan Cake with Caramel Icing recipe
Yield
24 servingsPrep
30 minCook
60 minReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
raisins, seedless
|
|
| 8 | ounces |
pineapple, canned, crushed
with juice |
|
| 1 | cup |
butter
softened |
|
| 4 | large |
eggs
|
|
| 12 | ounces |
blackberry jam
or 1 cup homemade blackberry jam |
* |
| ⅔ | cup |
buttermilk
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| ⅓ | cup |
cocoa powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
nutmeg
ground |
|
| ½ | teaspoon |
cloves
ground |
|
| 1 | cup |
pecans
chopped |
|
| Caramel icing | |||
| 1 | cup |
butter
|
|
| 2 | cups |
brown sugar
packed |
*
|
| ½ | cup |
milk
|
|
| 3 ½ | cups |
powdered sugar
or more, sifted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
raisins, seedless
|
|
| 231.2 | ml/g |
pineapple, canned, crushed
with juice |
|
| 237 | ml |
butter
softened |
|
| 4 | large |
eggs
|
|
| 346.8 | ml/g |
blackberry jam
or 1 cup homemade blackberry jam |
* |
| 158 | ml |
buttermilk
|
|
| 591 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 79 | ml |
cocoa powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
ground |
|
| 5 | ml |
nutmeg
ground |
|
| 2.5 | ml |
cloves
ground |
|
| 237 | ml |
pecans
chopped |
|
| Caramel icing | |||
| 237 | ml |
butter
|
|
| 473 | ml |
brown sugar
packed |
*
|
| 118 | ml |
milk
|
|
| 828 | ml |
powdered sugar
or more, sifted |
|
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.
