Blackberry cake #1
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Light brown sugar; firmly packed |
| 3 | cups | All-purpose flour |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Ground cinnamon |
| 1 | teaspoon | Ground nutmeg |
| 1 | teaspoon | Ground cloves |
| 3 | Eggs; beaten | |
| 1 | cup | Butter; melted |
| 1 | cup | Buttermilk |
| 1½ | cup | Blackberries; fresh or frozen |
| 1 | tablespoon | Soda |
| ½ | cup | Finely chopped walnuts |
| ½ | cup | Golden raisins |
Directions
Combine first 6 ingredients in a large bowl and mix thoroughly; add eggs, butter, buttermilk and blackberries. Beat by hand until smooth. Stir in soda, walnuts and raisins. Spoon batter into a greased and floured 10-inch Bundt pan. Bake in preheated oven at 350 degrees for 55-60 minutes or until cake tests done.
NEWSPAPER ARTICLE, FROM "BERRIES ON THE HILL" BY NETTIE BERRYHILL ATWOOD
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .