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!
Combine and mix together sour cream and buttermilk. Put this mixture to the side until ready to use.
Cream sugar and butter.
Add eggs, one at a time, beating well.
Combine all dry ingredients (including spices). Add the dry ingredients alternately with sour cream/buttermilk mixture to the mixture.
Fold in muddled blackberries.
Pour into greased and floured bundt pan. Give the pan a light tap on the counter to remove any air bubbles.
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.
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.