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Blackberry Cake

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  Granulated sugar 2 Cup (32 tbs)
  Butter/Margarine 1 Cup (16 tbs)
  Eggs 4
  All purpose flour 4 3⁄4 Cup (76 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Buttermilk/Sour milk 1 Cup (16 tbs)
  Vanilla 1 Teaspoon
  Unsweetened blackberries 2 Cup (32 tbs) (Fresh / Frozen)
  Sifted powdered sugar 1 1⁄2 Cup (24 tbs)
  Milk 2 Tablespoon

In large mixer bowl cream sugar and butter or margarine till light.
Add eggs, one at a time, beating after each addition.
Stir together flour, baking powder, baking soda, and 1/2 tea spoon salt.
Combine buttermilk and vanilla.
Add buttermilk mixture and flour mixture alternately to creamed mixture, beating after each addition.
Fold in berries.
Spread batter in greased and floured 10-inch fluted tube pan.
Bake in 350° oven for 1 1/4 hours.
Cool in pan for 10 minutes.
Invert cake onto wire rack; cool completely.
In medium bowl combine powdered sugar and enough milk to make of drizzling consistency (about 2 tablespoons).
Drizzle powdered sugar mixture over cake.

Recipe Summary

Lacto Ovo Vegetarian

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6588 Calories from Fat 1868

% Daily Value*

Total Fat 212 g326.6%

Saturated Fat 123.3 g616.5%

Trans Fat 0 g

Cholesterol 1332.7 mg444.2%

Sodium 2094.6 mg87.3%

Total Carbohydrates 1078 g359.2%

Dietary Fiber 31.3 g125.2%

Sugars 593.2 g

Protein 102 g204.9%

Vitamin A 144.9% Vitamin C 100.8%

Calcium 73.9% Iron 187%

*Based on a 2000 Calorie diet

Blackberry Cake Recipe