Blackberry Cake

  • Yield: 12 servings


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