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Blackberry Spice Cake
This is another family recipe that I guess you might say I pretended to be Nunny by continuing to work with a recipe until it came out right.
My Dad's family roots were from West Virginia and I guess this recipe has all the earmarks of the song, "Country Roads, take me home. Mountain Mama take me home."
My uncle, like my Dad, was also very fond of spice cake. But, one time he said to me that for years he had longed for one of his Mom's Blackberry Spice Cakes. He described to me what the cake was like and I experimented using Uncle Bill as my guinea pig. I took him several tries until he finally said this was it.
- 6 tablespoons shortening
- 3/4 cup dark corn syrup
- 1 egg, separated
- 1-1/2 cups sifted flour
- 1 teaspoon baking powder
- 1/4 teaspoons each of baking soda and salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoons each ground cloves and nutmeg
- 1/3 cup buttermilk
- I used a small jar of blackberry jam since I don't make jam.
How to Mix and Bake
Cream shortening; add syrup gradually, beating until mix is light and fluffy. Add egg yolk and beat well.
Sift flour, baking powder, baking soda, salt, cinnamon, ground cloves and nutmeg.
Add dry ingredients alternately with buttermilk.
Stiffly beat egg white and fold into mixture.
Pour mixture into prepared square cake pan.
Drop blackberry jam onto corners of cake and draw through cake with a knife in a swirl pattern.
Bake at 350° for about 45 minutes. Cool for about 5 minutes and serve cake from pan. You need to leave the cake in the pan because the jam sinks to the bottom and is gooey.
This cake is sweet enough without icing. I like to think of these recipes that were given to me by family as Mountain Recipes and I call my applesauce, "Mountain Sauce" because it is loaded with so much cinnamon that it is a deep brown color.