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!
Buttermilk can be used in place of the milk and vinegar step.
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 buttermilk in place of the soured milk as I had some on hand. I really enjoyed the frosting. I did omit the coconut and the pecans as DH wanted just plain frosting. The cake is very good and a nice use for blackberries.
Read More 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 buttermilk in place of the soured milk as I had some on hand. I really enjoyed the frosting. I did omit the coconut and the pecans as DH wanted just plain frosting. The cake is very good and a nice use for blackberries.
wow! This was a great recipe and easy to do, the cake is moist. didn't make the icing as we can have too much sugar. however i did make them into muffins instead. Cooking time was a bit longer, also switched out spices for all spice and added 1/2 teaspoon of almond and vanilla. Thank you for sharing this!
