Grandma Herring'S Blackberry Cake
A moist and flavorful blackberry cake with warm spices, perfect for family gatherings or teatime, combining fruity preserves with aromatic spices for a delightful treat.
Ingredients
Instructions
- Cream butter or shortening and sugar until light and fluffy.
- Add eggs and beat well.
- Mix dry ingredients (flour, soda, salt, cloves, allspice, cinnamon, baking powder) together.
- Add dry mixture alternately with sour milk to the butter and sugar mixture.
- Stir in blackberry preserves until well combined.
- Divide batter into two layers and bake at 350°F until done, approximately 30 minutes.
Tips & Substitutions
For a lighter texture, consider using a combination of butter and shortening. If you don't have sour milk, you can make it by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes. This cake can also be made with other fruit preserves like raspberry or strawberry for a different flavor. Ensure to bake until a toothpick comes out clean for perfect results.
Serving Suggestions
This delightful blackberry cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. It can be served as a dessert or a sweet treat alongside coffee or tea. Consider serving it with fresh blackberries on the side for a lovely presentation. For a complete meal, browse more American recipes to complement your menu.
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 individual slices in the microwave for 10-15 seconds until warm, or enjoy it cold as a delicious snack.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Herring'S Blackberry Cake contains roughly 355 calories, with 7g protein, 80g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (88% of the Daily Value), iron (51% of the Daily Value), and calcium (49% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 759mg per serving (33% 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 fresh blackberries instead of preserves?
While you can use fresh blackberries, they will alter the texture and moisture of the cake. If you choose to use fresh berries, consider adding a bit of sugar to the batter to compensate for the tartness, and reduce the amount of sour milk slightly to achieve the right consistency.
What can I substitute for eggs in this recipe?
You can replace each egg with 1/4 cup of unsweetened applesauce or a mashed banana for a vegan version. Alternatively, use a commercial egg replacer according to the package instructions. This will help maintain the moisture and structure of the cake.
How can I adjust the sweetness of the cake?
If you prefer a less sweet cake, reduce the sugar by 1/4 cup. Keep in mind that sugar also affects the texture and moisture, so you may want to add a bit more blackberry preserves to maintain flavor. Taste the batter before baking to ensure it meets your preference.
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).