• 1 cup raisins
• 1 cup canned crushed pineapple, undrained
• 2-1/2 cups all purpose flour
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. nutmeg
• 1 tsp. cloves
• 1/2 cup shortening
• 1/2 cup unsalted butter
• 1 cup sugar
• 5 eggs
• 1 cup seedless blackberry jam
• 1 tsp. vanilla extract
• 2/3 cup buttermilk
• 2/3 cup chopped pecans
• 1/2 cup confectioner's sugar

Combine raisins and pineapple with juice in a bowl and soak several hours or overnight. Preheat oven to 350°F. Sift flour and next 4 ingredients together in a bowl. Set aside. Using an electric mixer, cream shortening and butter in a bowl. Gradually add sugar and beat until light and fluffy. Beat in eggs one at a time, beating well after each addition. Stir in jam and vanilla. Add half the flour mixture and half the buttermilk. Mix thoroughly. Add remaining flour mixture and buttermilk. Mix well. Stir in pineapple with juice, raisins and pecans. Transfer to a buttered 9x13 inch baking pan. Bake 55-60 minutes until a toothpick comes out clean when inserted in center. Dust with confectioner's sugar before cutting into squares.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 380, fat 17.5g, 40% calories from fat, cholesterol 74mg, protein 4.9g, carbohydrates 54.1g, fiber 1.8g, sugar 39.0g, sodium 68mg, diet points 9.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.6, Bread: 0.9, Lean meat: 0.3, Fat: 3.2, Sugar: 1.8, Very lean meat protein: 0.0

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