Rating: 4.5 stars 4.4
25 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This recipe came from my 90-year-old grandmother's handwritten recipe collection.

Recipe Summary

Servings:
30
Yield:
3 -8 inch round cakes
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake layer pans.

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  • Dissolve the baking soda in the buttermilk.

  • Combine the sugar, 3 1/2 cups of the flour, ground nutmeg, ground cloves, ground cinnamon and the butter. Stir in the buttermilk mixture.

  • Toss the blackberries and raisins with the remaining 1/2 cup of flour to coat. Mix in the blackberries and the raisins into the batter and stir until evenly distributed. Pour batter into the prepared pans.

  • Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until a toothpick inserted near the center of the cakes comes out clean.

Nutrition Facts

163 calories; protein 2.5g; carbohydrates 31.3g; fat 3.5g; cholesterol 8.8mg; sodium 124mg. Full Nutrition
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