Old-Fashioned Fresh Blackberry Cake

Margii Jones

By
@Margii

This recipe was handed down from my Grandmother Lilly to my mother, and then to me. I cherish this special recipe since it has such strong family ties, as well as is moist and delicious. Every year as my blackberries bloom, I know that a fresh cake is in the future and I will have a taste of the past!


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Comments:

Serves:

16

Prep:

40 Min

Cook:

1 Hr 30 Min

Ingredients

2 c
sugar
2 stick
butter, softened
4
eggs
3 c
flour
1 1/2 tsp
ground cloves
1 1/2 tsp
nutmeg
1 1/4 tsp
cinnamon
1 tsp
baking powder
1 tsp
baking soda
1/2 c
sour cream
1/2 c
buttermilk
2 c
fresh blackberries (muddled)

Directions Step-By-Step

1
Preheat oven to 350 degrees
2
Grease and flour bundt pan.
3
Combine and mix together sour cream and buttermilk. Put this mixture to the side until ready to use.
4
Cream sugar and butter.
5
Add eggs, one at a time, beating well.
6
Combine all dry ingredients (including spices). Add the dry ingredients alternately with sour cream/buttermilk mixture to the mixture.
7
Fold in muddled blackberries.
8
Pour into greased and floured bundt pan. Give the pan a light tap on the counter to remove any air bubbles.
9
Bake 1 hour and 30 minutes, or until your tester comes out clean. (I use a wooden skewer, which works wonderfully). Remember that not all ovens bake exactly alike,so do not over bake. The tester should be clean but not have crumbs on it.
10
I do not ice this cake, as my grandmother and mother did not. I do lightly dust confectioner sugar over the cake before serving at a dinner. If I am just baking for family, I do not add icing or confectioner sugar. It is delicious with a scoop or vanilla bean ice cream. This cake stores well in the refrigerator, and just becomes more moist over time.

About this Recipe

Course/Dish: Cakes