Blackberry Pie Filling Cake
A moist, flavorful blackberry pie filling cake infused with warm spices, nuts, and raisins, perfect for dessert or special occasions, offering a delightful fruity and spiced profile.
Ingredients
Instructions
- Mix the white sugar, oil, and eggs well.
- Add blackberry filling to the mixture.
- Sift together the flour, soda, cloves, cinnamon, allspice, and salt, then add to the wet ingredients.
- Fold in the walnuts and raisins.
- Divide the batter evenly into three 9-inch pans.
- Bake at 350°F for 30 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using half cake flour and half all-purpose flour. If you’re out of buttermilk, you can substitute with milk mixed with a tablespoon of vinegar or lemon juice. Adding a dash of vanilla extract can enhance the flavor profile. This cake pairs beautifully with a scoop of vanilla ice cream; try it alongside Saucy Butter Rolls for a delightful dessert spread.
Serving Suggestions
This cake is perfect for gatherings or as a comforting dessert after dinner. Serve it with whipped cream or a scoop of ice cream for added indulgence. Pair it with a warm cup of tea or coffee for a delightful afternoon treat. You might also enjoy it alongside Guess Again Cookies for a sweet variety on your dessert table.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or warm in the oven at 300°F for about 5 minutes to restore its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Blackberry Pie Filling Cake contains roughly 566 calories, with 9g protein, 80g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (40% of the Daily Value), calcium (31% of the Daily Value), and iron (29% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 946mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blackberries for the filling?
Yes, you can use frozen blackberries. Just make sure to thaw and drain them to avoid excess moisture in your cake batter. This will help maintain the cake's texture and prevent it from becoming soggy.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that all other ingredients, like baking soda and spices, are also gluten-free. This will help you achieve a similar texture and flavor.
What can I do if the cake is too sweet?
If you find the cake too sweet, you can try reducing the sugar by 1/2 cup and balancing it with a bit more salt or spices. Adding a tart element like lemon zest or serving it with a tart fruit compote can also help offset the sweetness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).