Yield: 12 Servings
|2 cups||Light brown sugar; firmly packed|
|3 cups||All-purpose flour|
|2 teaspoons||Ground cinnamon|
|1 teaspoon||Ground nutmeg|
|1 teaspoon||Ground cloves|
|1 cup||Butter; melted|
|1½ cup||Blackberries; fresh or frozen|
|½ cup||Finely chopped walnuts|
|½ cup||Golden raisins|
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, .