A perfect treat for summertime or in the winter with frozen blackberries. My preschool/elementary school kids want this for their birthday treat! If you don't have mace on hand, go ahead and use nutmeg.

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Recipe Summary

Servings:
16
Yield:
1 - 8x8 inch pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees C (165 degrees C). Lightly grease one 8x8 inch baking pan.

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  • In large bowl beat the butter or margarine together until light and fluffy. Add the egg and beat well.

  • Combine the flour, salt, baking soda, cinnamon and mace or nutmeg. Add the flour mixture to the sugar mixture and stir to combine. Mix in the vinegar and juice. Fold in the blackberries.

  • Pour batter into the prepared pan and bake at 325 degrees F (165 degrees C) for 35 to 40 minutes. Let cool in pan and cut into squares.

Nutrition Facts

123 calories; protein 1.8g; carbohydrates 23.4g; fat 2.7g; cholesterol 17.3mg; sodium 171.6mg. Full Nutrition
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Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/12/2003
I read the other reviews before making this and it is definately some sort of cake. I was actually looking for a cookie recipe and found this recipe under that heading. As A cake I would rate this dessert a 4. I reduced the amount of cinnamon to 1/4 and the amount of vinegar called for to 1 tbsp and added 1/2 tsp vanilla. I also used berry juice (Juicy Juice) instead of apple juice to strenghten the berry flavor of the batter which I found worked very well. When I folded the berries in I allowed them to break up somewhat to add even more flavor to the batter I also dusted the top with confectioners sugar which presented lovely. This cake was fluffy and had wonderful rich berry flavor esp with the berry juice addition. I assume the reduction of the vinegar allowed for better rising and made it less dense then the others experienced. I suggest to anyone wanting a good breakfast cake to try this with these changes it was very good. Read More
(78)

Most helpful critical review

Rating: 3 stars
07/12/2010
Nobody in my family would eat this. It was just ok at best. Read More
(5)
43 Ratings
  • 5 star values: 15
  • 4 star values: 22
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/12/2003
I read the other reviews before making this and it is definately some sort of cake. I was actually looking for a cookie recipe and found this recipe under that heading. As A cake I would rate this dessert a 4. I reduced the amount of cinnamon to 1/4 and the amount of vinegar called for to 1 tbsp and added 1/2 tsp vanilla. I also used berry juice (Juicy Juice) instead of apple juice to strenghten the berry flavor of the batter which I found worked very well. When I folded the berries in I allowed them to break up somewhat to add even more flavor to the batter I also dusted the top with confectioners sugar which presented lovely. This cake was fluffy and had wonderful rich berry flavor esp with the berry juice addition. I assume the reduction of the vinegar allowed for better rising and made it less dense then the others experienced. I suggest to anyone wanting a good breakfast cake to try this with these changes it was very good. Read More
(78)
Rating: 5 stars
01/06/2007
I modified this recipe quite a bit but it was a huge hit. I wanted to make blackberry muffins. I read the other reviews first and added another egg as well as a splash of vanilla. Instead of apple juice I used lemon juice diluted with water and instead of just tossing in the blackberries I pureed half a cup of them and stirred that into the mix and then placed a blackberry on the top of each muffin in the pan before baking. They are DELICIOUS. So soft fluffy and my boyfriend says they are not as overwhelmingly sweet as other muffins (he says they are almost tart). This is such a great recipe. I am going to keep it around and modify it accordingly - next time I'll increase the spices and do an apple spice muffin and maybe also a blackberry-lemon muffin. Yum!! Read More
(40)
Rating: 4 stars
12/12/2003
This is more like a cake or a quick bread than a cookie but I doubled the recipe only adding half the vinegar like another rating had mentioned. Also after reading how dense it seemed to be for alot of people I creamed my sugar & butter then added eggs & beat for around 3 mins so the egg whites would get nice & fluffy then "folded" in all the rest. The results were outstanding!!! Made into cupcakes & frosted with cream cheese frosting. On my 2nd batch I added toasted walnuts made it all the much better. Since I have such a hard time finding a moist zuchinni bread recipe I'm thinking of trying that in the next few days. Turned out very moist!! Kids loved em'!!!!! Read More
(23)
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Rating: 4 stars
12/12/2003
Taste was very good but I found this cake-like dessert to be awfully dense. I think it would benefit from the addition of a leavening agent -- perhaps 1/2 t. soda to interact with the vinegar. Cream cheese frosting is a good idea! Read More
(16)
Rating: 4 stars
12/12/2003
I too read all the reviews before trying this recipe. I took someone else's suggestions with the cinnamon vinegar vanilla and Juicy Juice. This recipe came out AWESOME!! However it was more like a muffin than a cookie. Next time I think I will make them as muffins (topped with confectioners sugar). Oh...one other thing....I also got the complaint about the seeds but they are blackberries so it has to be expected. I think this recipe would work wonderfully with any berry (raspberries blueberries cranberries etc..) Read More
(15)
Rating: 5 stars
02/13/2009
I made this recipe into muffins. They turned out excellent. I coarsely pureed the berries. Add 1 tsp. baking powder to the recipe. I didn't have any apple juice so used the same amount of applesauce. Instead of all the sugar I used 1/2 cup sugar and 3/4 cup Splenda just to cut down on the calories. It worked great. Hubby said they were extra delicious. YUMMMY! Read More
(14)
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Rating: 5 stars
12/12/2003
this was excellent but next time I will cook it a bit longer...eat it all the same day as it does not keep well with the freash berries Read More
(7)
Rating: 4 stars
05/24/2008
This recipe was pretty good but I had to increase the baking time to about 50 minutes to have the cake test "done". I used the toothpick test and at 40 minutes the cake was very wet inside. I followed the recipe exactly except that I used pear juice instead of apple (what I had on hand). I used freshly ground nutmeg too. The flavor is good and it's definitely a cake not bar recipe. Read More
(7)
Rating: 2 stars
07/12/2010
Followed this recipe exactly - except cooked it longer since it was still raw. Not disgusting (so it got 2 stars instead of 1) but definitely not yummy! I wished I had used my fresh blackberries for something else... Read More
(5)
Rating: 3 stars
07/12/2010
Nobody in my family would eat this. It was just ok at best. Read More
(5)
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