Categories: Cakes 
      Yield: 6 servings 
  
      1 c  Seedless raisins                  1/2 c  Butter or margarine 
      1 cn Crushed pineapple (8-1/2 oz)        1 c  Sugar 
  2 1/2 c  All-purpose flour, sifted           5 ea Eggs 
      1 ts Baking soda                         1 c  Seedless blackberry jam 
      1 ts Cinnamon                                 -(12-oz jar) 
      1 ts Nutmeg                            2/3 c  Buttermilk 
    1/2 ts Cloves                              1 c  Pecans, chopped 
    1/2 c  Shortening                               Confectioners' sugar 
  
  Soak raisins for several hours or overnight in the crushed pineapple. Sift 
  together flour, baking soda, cinnamon, nutmeg and cloves. Cream shortening 
  and butter or margarine in large bowl of electric mixer. Gradually add 
  sugar and beat until fluffy. Add eggs one at a time, beating well after 
  each addition. Blend in jam. Alternately add sifted dry ingredients and 
  buttermilk to the creamed mixture. Blend in pineapple, raisins and pecans. 
  Pour batter into 13x9x2-inch pan that has been greased and floured. Bake at 
  350 degrees f. for 55 to 60 minutes or until done. Dust with confectioners' 
  sugar; cut in squares. This will freeze. 
   
  From: Florence P. Hanford's Television Kitchen Meals, 1964. 
   
  Shared by: June Hoffman, 9/93