A very nice way to celebrate spring time!
500 g crushed pineapple, undrained
300 g cups all-purpose flour
20 gbaking soda
20 gground cinnamon
20 gground nutmeg
10 gground allspice
120 gvegetable shortening
100 g butter, at room temperature
150 ggranulated sugar
5 large eggs
200 gseedless blackberry jam
100 gchopped pecans
1 warm batch Kentucky Caramel Icing (recipe follows)
Kentucky Caramel Icing:
200 g butter
200 gpacked light brown sugar
70 mlwhole milk
10 gvanilla extract
450 gconfectioners’ sugar
Day 1: In a small bowl, combine the raisins and pineapple (with juice). Cover and refrigerate overnight.
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and allspice. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the shortening and butter on medium speed until creamy. Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, and mix until they are well blended. Mix in the jam. At this point it will look like blackberry soup. Turn off the mixer and add half of the dry ingredients. Mix on low speed until the dry ingredients are moistened. Add the buttermilk and blend. Add the second half of the dry ingredients, again mixing on low speed until just combined. Use a spatula to fold in the pineapple and raisin mixture. Fold in the pecans.
Pour the batter into the prepared pans and spread evenly. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and cool the cakes in the pans on top of wire racks for 10 minutes, then carefully turn the cakes out onto the wire racks and let cool completely.
When the cakes have cooled, make the icing. Place the bottom cake layer on a serving platter. Use a knife or an angled spatula to ice the top with a very thick layer of icing, being generous, as this will be a filling layer. Do not ice the sides. Add the second layer of cake and frost the top only.