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Blackberry Cake

Yield one 3-layer cake


  • 2 (15-ounce) cans blackberries, undrained
  • 1/2 cup all-purpose flour
  • 1 cup butter or margarine, softened
  • 2 cups sugar
  • 4 eggs
  • 2 1/2 cups all-purpose flour
  • 3 tablespoons cocoa
  • 1 tablespoon plus 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • Caramel Cream Frosting

How to Make It

  1. Drain blackberries, reserving 1/2 cup juice. Dredge blackberries in 1/2 cup flour.

  2. Combine butter and sugar in a large mixing bowl, beating well. Add eggs, one at a time, beating well after each addition.

  3. Combine 1/2 cups flour, cocoa, soda, and spices; add to creamed mixture alternately with blackberry juice, beginning and ending with flour mixture. Beat well after each addition. Stir in blackberries and vanilla.

  4. Pour batter into 3 greased and floured 9 - inch round cake pans. Bake at 350° for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Spread Caramel Cream Frosting between layers and on top and sides of cake.

Oxmoor House Homestyle Recipes