Blackberry cake #1

Yield: 12 Servings

Measure 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

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, .

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