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!
3Combine and mix together sour cream and buttermilk. Put this mixture to the side until ready to use.
4Cream sugar and butter.
5Add eggs, one at a time, beating well.
6Combine all dry ingredients (including spices). Add the dry ingredients alternately with sour cream/buttermilk mixture to the mixture.
7Fold in muddled blackberries.
8Pour into greased and floured bundt pan. Give the pan a light tap on the counter to remove any air bubbles.
9Bake 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.
10I 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.