A simple, down-home dish for potato salad that makes you think of family get-togethers and picnics in the park. Wonderful either way, or you can add your own personal touches by modifying the ingredients.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 16 |
| Yield: | 1 9-inch cake |
Ingredients
- 3 tablespoons milk
- 1 teaspoon vinegar
- 1 cup white sugar
- ¾ cup butter, softened
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 ½ cups all-purpose flour
- 1 cup mashed blackberries
- 1 (16 ounce) package confectioners’ sugar
- ½ cup butter, softened
- ½ cup mashed blackberries
- 2 tablespoons milk
- ½ cup shredded coconut
- ½ cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
- Stir milk and vinegar together in a small bowl; set aside to sour for 5 minutes.
- Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until creamy and smooth; beat in eggs, soured milk, baking soda, cardamom, cloves, and nutmeg. Gradually stir in flour until just incorporated. Fold in 1 cup blackberries. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 35 minutes. Allow cake to cool.
- Beat confectioners’ sugar and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy; mix in 1/2 cup blackberries and milk until frosting is desired thickness. Spread icing on the cooled cake; sprinkle with coconut and pecans.
- Buttermilk can be used in place of the milk and vinegar step.
Nutrition Facts
| Calories | 375 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 10 g |
| Sodium | 199 mg |
| Sugars | 42 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
wow! This was a great recipe and easy to do, the cake is moist. didn’t make the icing as we can have too much sugar. however i did make them into muffins instead. Cooking time was a bit longer, also switched out spices for all spice and added 1/2 teaspoon of almond and vanilla. Thank you for sharing this!
02.03.17 ~ A heavy, dense cake that has just the right amount of spices. I had a abundance of blackberries I was trying to use when I came across this recipe. My DH really enjoyed it. I used buttermilk in place of the soured milk as I had some on hand. I really enjoyed the frosting. I did omit the coconut and the pecans as DH wanted just plain frosting. The cake is very good and a nice use for blackberries.