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My review
Mam's Black Cake
Maggie
"This recipe came from my 90-year-old grandmother's handwritten recipe collection."
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Ingredients
servings 163 calsOriginal recipe yields 30 servings (3 -8 inch round cakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake layer pans.
- 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
Per Serving: 163 calories; 3.5 g fat; 31.3 g carbohydrates; 2.5 g protein; 9 mg cholesterol; 124 mg sodium. Full nutrition
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Reviews
Read all reviews 2024 Ratings
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Most helpful positive review
8/12/2006
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 t...
Most helpful critical review
8/7/2004
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...
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8/12/2006
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 t...
8/28/2004
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 ingre...
8/7/2004
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...
8/17/2008
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...
2/28/2006
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 o...
7/23/2011
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. I...
1/14/2011
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 teaspo...
9/25/2009
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.
5/5/2008
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 suga...