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, .