1 c. raisins
1 (8 oz.) can crushed pineapple
2 1/2 c. flour
1 c. sugar
1/3 c. cocoa
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1 tsp. baking soda
1 c. butter, softened
4 eggs
1 c. blackberry jam
2/3 c. buttermilk
1 c. chopped pecans

Soak raisins in pineapple overnight. Sift together flour, cocoa, salt, soda, cinnamon, nutmeg and cloves. Cream butter and sugar until light and fluffy. Add eggs, one at a time, until well blended. Add jam and buttermilk with the dry ingredients. Stir in raisins and pineapple. Fold in nuts. Spread in two greased and floured 9-inch pans. Bake at 350 degrees for 50 minutes or until done.

ICING FOR BLACKBERRY CAKE:

Melt 1 cup butter and 2 cups brown sugar. Add 1/2 cup cream and cook until sugar is dissolved. Add 3 1/2 to 4 cups powdered sugar. Beat in enough sugar to thick enough to spread over sides and top of cake.