Lola Cummins Braley'S Blackberry Cake
A moist blackberry cake with warm spices and a tender crumb, perfect for gatherings and seasonal celebrations, blending fruity sweetness with aromatic spices.
Ingredients
Instructions
- Cream together sugar and shortening until light and fluffy.
- Add eggs and berries to the creamed mixture and mix well.
- Dissolve baking soda in buttermilk.
- In a separate bowl, sift together flour, salt, cloves, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk mixture, and mix until smooth.
- Grease and flour two 9-inch layer pans.
- Divide the batter evenly between the prepared pans.
- Bake at 350°F (175°C) until the center springs back when lightly touched, about 35 minutes.
Tips & Substitutions
For a lighter cake, consider substituting half of the shortening with unsweetened applesauce, which can also enhance the flavor. If fresh blackberries are not available, you can use frozen ones; just ensure to thaw and drain excess moisture. For added texture, fold in some chopped nuts or a hint of lemon zest before baking. This cake pairs beautifully with a dollop of whipped cream.
Serving Suggestions
Serve slices of blackberry cake with a scoop of vanilla ice cream or a drizzle of cream cheese frosting for an indulgent dessert. Pair it with a cup of freshly brewed tea or coffee for a delightful afternoon snack. This cake is perfect for gatherings, much like other American recipes that celebrate seasonal fruits.
Storage & Reheating
Store leftover blackberry cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate, where it can last up to a week. To reheat, place slices in the microwave for about 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Lola Cummins Braley'S Blackberry Cake contains roughly 745 calories, with 5g protein, 42g carbohydrates, and 66g fat. It is an excellent source of dietary fiber (30% of the Daily Value), and a good source of iron and calcium. It also contributes 8g of dietary fiber toward your daily target.
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 other types of berries in this cake?
Absolutely! You can substitute blackberries with raspberries, blueberries, or strawberries for a different flavor profile. Just ensure to adjust the sweetness if the berries you choose are tart. Mixing different berries can also create a lovely medley of flavors.
How can I make this cake gluten-free?
To make this recipe gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking soda is gluten-free as well. The texture might differ slightly, but it will still be delicious!
What can I do if my cake is too dry?
If your cake turns out dry, consider brushing the layers with a simple syrup made from equal parts sugar and water. You can also serve it with a fruit compote or whipped cream to add moisture and enhance the flavors.
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).