Sunday, February 22, 2009
At our previous house, we had planted a lot of fruit trees and berry bushes. I have to say, of all the fruit we had, by far the blackberries were the easiest to maintain. We had blackberries- both thorned and thornless varieties. The thorned bushes were slightly tart, but so evil to pick because of the thorns, I decided they were my husband's, so I wouldn't have to go near them. He liked them better anyway!
The thornless variety we had were sweeter and were much easier to pick. And for some reason the birds and the bees did not bother the blackberries like they did our other fruit.
The home we have now has pretty much all shade, so we do miss having our own fruit. So I haven't made this cake in awhile. But it is one of my husband's favorite cakes.
The icing seems to be an unusual choice given the cake, but the flavor it gives the spicy cake is just right!
West Virginia Blackberry Cake
2 C. sugar
1 C. softened butter
3 C. flour
1 t. each ground cloves, nutmeg, cinnamon
1 t. baking soda
1 t. baking powder
1 C. buttermilk
1 1/2 C. fresh blackberries
Cream sugar and butter until fluffy. Beat eggs and add to creamed mixture, beating well.
Combine flour, spices, baking soda and baking powder; whisk well. Add to creamed mixture alternately with buttermilk, in three additions each, beating until smooth. Fold in berries.
Pour batter into three greased and floured, 8-inch-round layer pans. Bake at 350°F. for 30 minutes, or until the top springs back when gently touched. Remove from pans and cool on wire racks. Stack layers, filling and frosting with icing.
1 1/2 C. softened butter
1 1/2 lb. powdered sugar
2 t. vanilla
5 to 8 T. cold coffee
Combine ingredients and beat until smooth, adding coffee a little at a time to achieve a spreading consistency