Kentucky Jam Cake

1 cup raisins

1 can (20 ounces) crushed pineapple, undrained

2½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon ground allspice

½ cup vegetable shortening

½ cup butter, at room temperature

1 cup sugar

5 large eggs

1 cup seedless blackberry jam

⅔ cup buttermilk

1 cup chopped pecans

Icing

½ cup butter

1 cup packed light brown sugar

¼ cup whole milk

1 teaspoon vanilla extract

2 cups confectioners’ sugar

Day 1: In a small bowl, combine raisins and pineapple (with juice). Cover and refrigerate overnight.

Day 2: Heat oven to 350 degrees. Butter and flour 2 (9-inch) round cake pans and set aside.

In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg and allspice. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat shortening and butter on medium speed until creamy. Add sugar and continue to beat until light and fluffy. Add eggs, one at a time, and mix until they are well blended. Mix in jam. At this point, it will look like blackberry soup. Turn off mixer and add half the dry ingredients. Mix on low until all ingredients are moistened. Add buttermilk and blend. Add second half of the dry ingredients, again mixing on low speed until just combined. Fold in pineapple and raisin mixture. Fold in pecans.

Spread batter evenly in the prepared pans. Bake 50-60 minutes, until a tester inserted in the center comes out clean. Cool the cakes in the pans on wire racks 10 minutes, then carefully turn out the cakes on the racks and let cool completely.

Make the icing: Melt butter in a saucepan set over medium heat. Add brown sugar and stir until dissolved. Bring to a boil and cook 2 minutes, stirring. Slowly add milk and bring back to a boil. Remove from heat and let cool to lukewarm. Stir in vanilla. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add confectioners’ sugar, ½ cup at a time, beating on low speed 1 to 2 minutes after each addition, until the sugar is dissolved and the icing is smooth.

Place a cake layer on a serving platter and top with a generous layer of icing. Do not ice the sides. Add the second layer and frost the top only.

Makes 1, 9-inch round layer cake.

“Sugar, Sugar” by Kimberly “Momma” Reiner and Jenna Sanz-Agero (2011 Andrews McMeel)