1 cup raisins
1 cup sugar
1/2 cup (1 stick/4 oz.) butter, softened
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1 tsp. baking soda
2/3 cup buttermilk
1 cup strawberry or blackberry jam
1 cup chopped dates
1 cup pineapple preserves
1 cup chopped nuts
1/2 cup all-purpose flour
Cover raisins with boiling water, let stand. When plump, pat dry. Set aside.
Preheat oven to 300 degrees F (150 C). Grease and flour a 10-inch tube pan.
In a large mixing bowl, cream sugar and butter together. Add the eggs, beating well after each addition.
In a medium size bowl, combine the 1 1/2 cups flour, salt, baking powder and spices. Combine the baking soda and buttermilk. Add flour mixture to creamed butter mixture alternately with buttermilk mixture, mixing well. Stir in jam and pineapple preserves.
Combine dates, nuts, and raisins with the 1/2 cup flour. Stir into batter. Spoon batter into prepared tube pan. Bake in preheated 300 degrees F (150 C) oven for 1 1/2 hours or until cake tests done. Cool 30 minutes befor removing from pan.
Tip from Diana's Desserts
Top jam cake with a creamy caramel icing, if desired.
Makes 15 servings.
Source: My Mother Ruby Taylor's Collection
Submitted By: Wesley Taylor
Date: November 17, 2003