I have a lifelong love affair with blackberries. Muffins. Pies. Cakes. Even just in a bowl with milk and sugar! Is there anything finer than fresh blackberries picked off the vine? So today we wanted to share with you, our readers, a delicious summer favorite, featuring this yummiest of fruits. Perfect for pot lucks, birthdays, or “ just because,” this cake makes any day a special occasion. (In a pinch, store bought berries will do the job!)
Blackberry Layer Cake
3 eggs
2 t. cloves
2 c. sugar 1 T. cocoa
1/2 c. butter 3 c. flour
1/2 c. shortening 1 t. salt
2 t. vanilla 2 c. berries
2 t. cinnamon 2 t. baking soda
Cream sugar, butter and shortening. Add eggs and spices. Put soda in berries. Add berries, then add flour, cocoa and salt, a little at a time until all is mixed thoroughly. Add vanilla. Bake in layers at 350 degrees for 35 minutes. It may take a few more minutes. Ice with your favorite icing.
Our favorite Icing:
1 c. butter
1 c. Shortening
2 lb. Confectioner’s sugar
1 ½ T. Hot water
½ c. Blackberry jam (seedless)
2 t. Vanilla extract
Mix butter and shortening on medium speed until creamy.
Turn mixer to low and add confectioner’s sugar. Add hot water, vanilla and jam.
Turn mixer to high and beat until light and fluffy.
Cake recipe courtesy of Charleen Haynes
Photo by Marge McCoy
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