BLACKBERRY BUTTERMILK CAKE 2 cups sugar 1 cup butter or margarine 4 eggs 4 3/4 cups all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla 2 cups fresh or frozen unsweetened blackberries 1 1/2 cups sifted powdered sugar 1 tablespoon 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. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
