Blackberry Buttermilk Cake
2 c. sugar (scant)
1 c. butter or margarine
4 eggs
4 3/4 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 tsp. vanilla
2 c. fresh or frozen unsweetened
blackberries
1 1/2 c. sifted powdered sugar
1 tbsp. milk
In a mixer bowl cream together sugar and butter. Add
eggs, one at a time, beating well after each. Sift
together flour, baking powder, baking soda and salt.
Combine buttermilk and vanilla. Add the dry
ingredients and the buttermilk mixture alternately to
the creamed mixture, beating after each addition.
Fold in fresh or frozen blackberries. Spread batter
into a greased and floured 10" fluted tube pan. Bake
in a 350 degree oven for 1 1/4 hours. Cool 10 minutes
in pan. Invert on wire rack; remove pan. Cool
completely. Combine powdered sugar and enough milk to
make of drizzling consistency. Drizzle the powdered
sugar mixture over cake. Makes 12 to 14 servings.
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