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Crisp Evenings Blackberry Cake

Allison S.F.

"This yummy blackberry cake is yummy year-round. I especially love it served warm for dessert in the winter, because the spices warm me up!"
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1 h 25 m servings 375 cals
Original recipe yields 16 servings (1 9-inch cake)

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
  2. Stir milk and vinegar together in a small bowl; set aside to sour for 5 minutes.
  3. Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until creamy and smooth; beat in eggs, soured milk, baking soda, cardamom, cloves, and nutmeg. Gradually stir in flour until just incorporated. Fold in 1 cup blackberries. Pour batter into the prepared pan.
  4. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 35 minutes. Allow cake to cool.
  5. Beat confectioners' sugar and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy; mix in 1/2 cup blackberries and milk until frosting is desired thickness. Spread icing on the cooled cake; sprinkle with coconut and pecans.


  • Editor's Note:
  • Buttermilk can be used in place of the milk and vinegar step.

Nutrition Facts

Per Serving: 375 calories; 18.4 g fat; 52.5 g carbohydrates; 2.8 g protein; 62 mg cholesterol; 199 mg sodium. Full nutrition

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Read all reviews 1
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02.03.17 ~ A heavy, dense cake that has just the right amount of spices. I had a abundance of blackberries I was trying to use when I came across this recipe. My DH really enjoyed it. I used but...