Blackberry Cake

  • Yield 12 servings


1 cup vegetable shortening
3 eggs
2 cups sugar
1 cup blackberries, fresh or frozen
1 cup buttermilk
1 teaspoon baking soda
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves


  1. Preheat the oven to 350F. Grease and flour two 9-inch round cake pans.
  2. Cream the shortening, eggs, and sugar with a mixer at medium speed. Add the blackberries.
  3. Mix the buttermilk and baking soda in a small bowl. Combine the flour, salt, nutmeg, cinnamon, and cloves in a large bowl; mix well.
  4. Add the buttermilk mixture and the dry ingredients alternately to the creamed mixture; beat well. Pour into the prepared cake pans.
  5. Bake for 30 to 40 minutes, until a wooden pick inserted in the center comes out almost clean. Do not overbake. Cool on a wire rack.

– Elsie Cumpton, Worthington, Ky.



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