Fresh Blackberry Cake

Fresh Blackberry Cake

Makes one 10-inch tube or Bundt cake

This dark, spicy cake is adapted from a Kentucky Proud recipe. For a sweeter taste, and a  moister, pudding-like cake, add 1/2 cup sugar to the blackberries and let them stand 30 minutes before adding to the batter. I’ve baked this recipe with both walnuts and pecans, but I’m quite confident black walnuts would boost the flavor profile.

3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons allspice
1 cup butter, softened
2 cups sugar
3 large eggs
2 cups fresh blackberries
1 cup chopped pecans or walnuts
1 cup raisins – optional

Preheat oven to 350°F. Grease and flour a 10-inch tube or Bundt pan. In a bowl whisk together the flour, baking soda, cinnamon, and allspice. In another bowl cream the butter and sugar until light and fluffy.  Add the eggs, one at a time, beating well after each addition.  Add the flour mixture and beat just to combine.  Fold in the undrained blackberries, pecans or walnuts, and raisins. Pour into the prepared pan. Bake for 50 to 60 minutes or a toothpick inserted into the center of the cake comes out clean. Let cool for 10 minutes in the pan. Run a thin knife around the edges of the cake to loosen from the pan. Place a plate, or cooling rack, over the cake and carefully turn to cake over and onto the plate or rack.  Let cool completely. If desired, frost with caramel icing, a powdered sugar glaze, or simply sprinkle with powdered sugar.

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