1 c. raisins
1 c. (8 1/2 oz.) crushed pineapple
1 c. butter
1 c. white sugar
5 eggs
1 c. blackberry jam
2 1/2 c. sifted flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
2/3 c. buttermilk
1 c. chopped pecans

Soak raisins for several hours or overnight in pineapple and sauce. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating after each. Stir in jam. Sift together dry ingredients. Add alternately to cream mixture with buttermilk. Stir in pineapple and raisins and pecans. Pour batter into paper lined 13"x9"x2" pan. Bake in moderate oven, 350 degrees, for 50 to 55 minutes.

CARAMEL ICING:

1 stick butter
1 1/2 c. confectioners' sugar
1 1/2 c. brown sugar
1 tsp. vanilla
1/3 c. cream