Blackberry Cake Recipe
submitted by reader Elsie Cumpton
of Worthington, KY
Ingredients
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
Instructions
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 Information
Nutritional facts per serving: 360 calories, 18g fat, 6g protein, 48g carbohydrates, 1g fiber, 330mg sodium.
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7/10/08 2:11 PM
We recently received a letter from reader Doris Martin of Hermiston, Ore., who commented about our Blackberry Cake recipe:
"Recently you published a Blackberry Cake recipe, which made me remember a recipe that I got over 20 years ago while we were living on the coast of Oregon. There are many blackberries growing there, and they have a Blackberry Festival each year. My recipe came out in the local paper with the story that it dated back to the early 1800s. It had been embroidered on a quilt.
"Your recipe was very similar to mine. I often made it for special occasions as it made a beautiful, delicious cake. Mine called for 2 cups fresh berries and 1 cup blackberry juice rather than the buttermilk. Mine made a 3-layer, 8-inch cake. Although I cannot find the recipe that I used for the frosting, it was not a 7-minute frosting but a cooked white icing that really set off the cake. It was called Covered Wagon Blackberry Cake.
"Just thought you might find this interesting."
Thank you, Ms. Martin, for sharing this story with us.
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