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To go along with my post Have a berrylicious summer with Sylvan Dell Publishing and some berry recipes, here’s another fabulous blackberry recipe to nosh on while you’re reading Blackberry Banquet.

The recipe for Blackberry Cake was submitted by Elsie Cumpton of Worthington, KY to American Profile magazine. She remembers sending this moist cake by mail to her husband when he was stationed in Germany in the US Army back in the ’50s.

It would probably be a great cake to mail to our service people overseas, too. If this is something that appeals to you (it would be a wonderful activity to do with your kids) check out The Soldier’s Angels - Angel Bakers project.

Try baking the cake in the morning with your young early risers when it’s still cool out. If you have kids like my son, Nathan who wakes up at 6 a.m. or earlier, this will keep them busy for awhile. (And I won’t give you a dirty look if you decide to have a small slice for breakfast.)

Later in the day, take a few slices with you on a picnic or a bike trip to the park or beach. I’m guessing it’s so moist that you can eat it with your fingers like sponge cake.

Blackberry Cake
Serves 12

Ingredients:

1. 1 cup vegetable shortening
2. 3 eggs
3. 2 cups sugar
4. 1 cup blackberries, fresh or frozen
5. 1 cup buttermilk
6. 1 teaspoon baking soda
7. 3 cups all-purpose flour
8. 1 teaspoon salt
9. 1 teaspoon ground nutmeg
10. 1 teaspoon ground cinnamon
11. 1 teaspoon ground cloves

Instructions:

1. Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
2. Cream the shortening, eggs, and sugar with a mixer at medium speed. Add the blackberries.
3. Mix the buttermilk and baking soda in a small bowl. Combine the flour, salt, nutmeg, cinnamon, and cloves in a large bowl; mix well.
4. Add the buttermilk mixture and the dry ingredients alternately to the creamed mixture; beat well. Pour into the prepared cake pans.
5. Bake for 30 to 40 minutes, until a wooden pick inserted in the center comes out almost clean. Do not overbake. Cool on a wire rack. Serves 12.

Nutritional Information:

Per serving: 360 calories, 18g fat, 6g protein, 48g carbohydrates, 1g fiber, 330mg sodium.

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