Blackberry Cake Recipe

1 cup vegetable shortening
3 eggs
2 cups sugar
1 cup blackberries, fresh or frozen
1 cup buttermilk
1 teaspoon baking soda
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves

1. Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
2. Cream the shortening, eggs, and sugar with a mixer at medium speed. Add the blackberries.
3. Mix the buttermilk and baking soda in a small bowl. Combine the flour, salt, nutmeg, cinnamon, and cloves in a large bowl; mix well.
4. Add the buttermilk mixture and the dry ingredients alternately to the creamed mixture; beat well. Pour into the prepared cake pans.
5. Bake for 30 to 40 minutes, until a wooden pick inserted in the center comes out almost clean. Do not overbake. Cool on a wire rack. Serves 12.

Nutritional facts per serving: 360 calories, 18g fat, 6g protein, 48g carbohydrates, 1g fiber, 330mg sodium.