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

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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

163.4 calories; 2.5 g protein; 31.3 g carbohydrates; 8.8 mg cholesterol; 124 mg sodium. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/12/2006
This came out great but I did not use raisins. Instead I used 2 cups of blackberries and 2 cups of blueberries. I cups of black berries is definitely not enough. I wasn't really sure about the blackberry and raisin combo. WE all liked this cake with the extra berries. also - I made this is a 9 x 13 pan. took almost an hour to bake. I checked it every 5 minutes after 35 minutes. Read More
(40)

Most helpful critical review

Rating: 3 stars
08/07/2004
Didn't have any raisins so I doubled the blackberries. First off the cake was beautiful. Nice brownish color with purple ribbons in it. EXTREMELEY moist. More so than I would've expected from the recipe (a good thing). Unfortunately the blackberries seemed to be lost amongst the spices. Don't know if not having raisins did that but I would think the raisins would compound the berry-loss even more. Definately worth trying again. Next time I'll cut the spices (at the very least the nutmeg and clove) in half and see what happens. And the part in the description about being taken from Mam's handwritten recipe collection made my eyes moist. I've got a collection of cards from my grandmother who died a couple of years ago. Sometimes I love pulling them out and making what she made when I was a kid. Read More
(19)
25 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/12/2006
This came out great but I did not use raisins. Instead I used 2 cups of blackberries and 2 cups of blueberries. I cups of black berries is definitely not enough. I wasn't really sure about the blackberry and raisin combo. WE all liked this cake with the extra berries. also - I made this is a 9 x 13 pan. took almost an hour to bake. I checked it every 5 minutes after 35 minutes. Read More
(40)
Rating: 4 stars
08/28/2004
Very good. This is a spice cake with blackberries in but the flavour is very much there. Comparable to Blackberry Yummies also on this site. The directions are a little haphazard with ingredients listed in a totally random order. I melted the butter. I made fake buttermilk with 2 cups milk 2 tbsp lemon juice leave on counter 10 minutes. 1/2 teaspoon cloves (they're strong) 3/4 teaspoon nutmeg. Used 2 9-inch round cake pans instead of 3 8-inch. Glazed with mixture of 4 tablespoons frozen juice concentrate (Passionfruit or something tropical is good) mixed with 1/2 cup or more of confectioner's sugar. Mm! Read More
(21)
Rating: 3 stars
08/07/2004
Didn't have any raisins so I doubled the blackberries. First off the cake was beautiful. Nice brownish color with purple ribbons in it. EXTREMELEY moist. More so than I would've expected from the recipe (a good thing). Unfortunately the blackberries seemed to be lost amongst the spices. Don't know if not having raisins did that but I would think the raisins would compound the berry-loss even more. Definately worth trying again. Next time I'll cut the spices (at the very least the nutmeg and clove) in half and see what happens. And the part in the description about being taken from Mam's handwritten recipe collection made my eyes moist. I've got a collection of cards from my grandmother who died a couple of years ago. Sometimes I love pulling them out and making what she made when I was a kid. Read More
(19)
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Rating: 4 stars
08/17/2008
Delicious! I took the others' advice: doubled up the blackberries & omitted the raisins. I also made the "fake" buttermilk by adding 2 T. lemon jce. to 2 cups milk & letting it sit for 10 min. I chose to use the entire amts. of cinnamon nutmeg & cloves but it is VERY strong-flavored! Personally I love it. But it might not be a bad idea to decrease the spices to 3/4 t. or maybe even 1/2 tsp. if you don't care for the strong flavor. It does overwhelm the blackberry and leaves a clovey taste in your mouth.:) Read More
(13)
Rating: 5 stars
02/28/2006
I found this recipe because I was looking for something without eggs. I wasn't expecting a moist cake because it didn't have any eggs in it. Was I surprised! Wow! I used blueberries instead of blackberries. It feels very healthy to eat this yummy cake. Goes very well as a snack or dessert with ice cream or coffee. Again NO EGGS! yay. Read More
(10)
Rating: 4 stars
01/20/2011
I made some changes (surprise! lol). I wanted the blackberries to be the star. So double the blackberries and no raisins. Fake buttermilk (who keeps buttermilk in the fidge?!?). 1/4 teaspoon nutmeg and cloves and 1/2 teaspoon cinnamon. The spices are there - but in the background and supporting the flavor of the blackberries. I used a 9x13 glass pan and cooked for 55 minutes; PERFECT. Read More
(9)
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Rating: 5 stars
07/23/2011
I made this cake following the recipe including the raisins. Because there was no photo I wasn't sure I wanted to make three 8-inch cakes so I used a 9x13 pan and baked it for 45 minutes. It was golden dense moist and delicious with coffee--I ate it for breakfast for days on end! It was sweet enough with the fruits and didn't need any sort of frosting/glaze. I would definitely make this again! Read More
(8)
Rating: 5 stars
09/28/2009
The whole family loved this recipe. I doubled the blackberries and omitted the rasins nutmeg and cloves. If you cant eat the whole cake at once it freezes well. I will defanetly make this again. Read More
(8)
Rating: 4 stars
05/06/2008
I'm a novice at cooking and thought this recipe was pretty good. I don't have a basis of comparison as I haven't ate many other coffee cakes let alone one like this. I halved the amount of sugar the recipe called for and made up for that in apple sauce. It still came out very moist as others have said and I thought good. But I'd say if you're going to do this still use a bit more than half the sugar. It could have been a bit sweeter. It was very soft and I ended up just mixing a little honey and warm water to brush over the top of it and then popping it back in the oven for a few minutes to let the crust get a little crunchy. This worked well. It was a very pretty cake. I think I'd recommend doing it in a loaf pan rather than cake pan though I feel like that would go with the softness better. Read More
(6)