1 c. raisins
1 (8 oz.) can crushed pineapple, drained
2 1/2 c. all-purpose flour
1 c. sugar
1/3 c. unsweetened cocoa
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1 c. butter, softened
4 eggs
1 (12 oz.) jar or 1 c. black berry jam
2/3 c. buttermilk
1 c. chopped pecans

Soak raisins in pineapple for several hours or overnight. Sift together dry ingredients, set aside. In a large mixing bowl, cream butter, add eggs, one at a time, beating well after each addition. Add jam and buttermilk. Blend well. Add dry ingredients. Mix just until all ingredients are combined, stir in raisins, pineapple mixture and nuts.

Spread into two greased and floured 9 inch cake pans. Bake at 350 degrees for 50 minutes or until cake tests done. Cool 10 minutes before removing from pans to cool on a wire rack.

CARAMEL ICING:

1 c. butter
2 c. packed brown sugar
1/2 c. milk

For icing, melt butter over medium heat. Stir in sugar and milk. Bring to a boil, remove from heat; cool until just warm. With an electric mixer, beat in enough of the confectioners' sugar until a spreading consistency is reached.

Frost cooled cake. Yields 12-16 servings. If cooking for two, prepare and frost entire cake, then freeze serving-size portions to enjoy for months to come.