1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 cup vegetable oil
1 cup buttermilk
1 cup raisins
1 cup seedless blackberry jam (Smucker's)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 tsp. allspice
1/2 tsp. salt
1 tsp. vanilla
1 cup finely chopped pecans
3 eggs

Preheat oven to 350°F. Spray or flour two (9-inch) round baking pans. Put all ingredients into a large bowl except pecans and mix well on low. Increase speed to high until sugar is completely dissolved. Fold in pecans and pour into pans.

Bake at 350°F for 40 minutes or until cake pulls away from side of pans. Remove cake from pans and frost.

CARAMEL FROSTING:

2 1/4 cups brown sugar
3/4 cup (1 1/2 sticks) butter
2 tsp. vanilla
3 tbsp. white corn syrup (Karo)
4 1/2 tbsp. milk
2 1/4 cups confectioners' sugar

Melt all ingredients except confectioners' sugar on top of stove. Remove from heat and add sugar. Stir or cool until it has a glazed look and is of spreading consistency. Spread on cake... Enjoy!

Makes 1 (2-layer) frosted cake.

Submitted by: Lady In Red