Blackberry Cake

Recipe from

Oxmoor House


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


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

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

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.

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.