1/2 cup Butter or Margarine
1/2 cup Sugar
1/2 cup Brown Sugar, packed
3 Eggs, slightly beaten
1 cup Black Raspberry Jam
1/3 cup Sour Cream
2 1/4 cups Flour
2 tsp. Baking Powder
1 Tbsp. Orange Zest
1 Tbsp. Lemon Zest
1/2 tsp. Salt
1/3 cup Pecans, chopped

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; mix well. Mix flour, baking powder, and salt in a second bowl, then gently fold into first mixture. Preheat oven to 350 degrees F. Prepare 9 x 13 inch pan with non-stick cooking spray, then sprinkle chopped pecans in bottom of pan. Pour cake batter over pecans and spread evenly. Bake at 350 degrees F 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:

Icing:

2 Tbsp. Butter or Margarine
1 Tbsp. Light Corn Syrup
1/4 cup Black Raspberry Jam
1 1/2 cups Powdered Sugar

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; allow icing to set before cutting and serving cake.