Black Raspberry Jam Cake

For Cake: In a large mixing bowl, cream butter or margarine and sugars, then add slightly beaten eggs. Mix well.

Add sour cream, black raspberry jam, orange zest and lemon zest, mixing well. Mix flour, baking powder and salt in a second bowl, then gently fold into first mixture.

Heat oven to 350 degrees F. Prepare a 9" x 13" pan with non-stick cooking spray, then sprinkle chopped pecans in bottom of pan. Pour cake batter over pecans and spread evenly.

Bake for 50-55 minutes. Cool on baking rack for about 10 minutes, then turn onto serving platter or baking sheet and finish cooling.

Make icing while cake is cooling: Melt butter or margarine in a small bowl in your microwave. Set aside.

In a small mixing bowl, beat corn syrup with jam, then add cooled, melted butter or margarine, and powdered sugar. Beat until smooth.

Pour icing over cake and allow icing to set before cutting and serving cake.