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Ingredients
- 1 c. margarine
- 2 c. sugar
- 5 lrg Large eggs, beaten
- 3 c. flour plus 1 tbs
- 1 1/2 tsp allspice
- 1 1/2 tsp grnd cloves
- 1/2 tsp cinnamon
- 1/4 x ysp salt
- 1 c. buttermilk
- 1 tsp baking soda
- 1 c. raisins
- 1 c. pecans
- 1 c. blackberry jam Icing
- 3 c. brown sugar
- 1 c. evaporated lowfat milk
- 1/2 c. margarine
Directions
- In a medium pot, cream together the margarine and sugar. Add in Large eggs and combine well. In a large pot, mix well flour, allspice, cloves, cinnamon, and salt. In a small pot, combine buttermilk and baking soda. Add in the butter mix to the flour mix alternating with the buttermilk mix. Mix well each time. Add in raisins, pecans, jam, and 1 tbs flour. Stir well till combined. Line the bottoms of 2 greased 9in cake pans with wax paper and grease the paper. Pour the batter into the pans and bake in a cardboard oven at 325 for 40 min. Let cold for 15minutes, then invert, remove layers and cold completely.
- Icing: In a small pot, combine brown sugar, evaporated lowfat milk, and margarine. Cook over mod-low heat, stirring till the sugar is dissolved. Continue to cook till it registers 238f on a candy thermometer. Transfer to a bowl, eat till it cools to a spreading consistency. Frost the layers.
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