Opal'S Blackberry Cake
A moist and flavorful blackberry cake with warm spices, perfect for gatherings or teatime, showcasing the fruity sweetness of blackberries combined with aromatic spices.
Ingredients
Instructions
- Sift together the flour, cloves, cinnamon, and soda.
- Cream the butter or margarine and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Blend the mixture well.
- Add the dry ingredients gradually, mixing until smooth.
- Stir in the canned blackberries until the mixture is combined.
- Pour the batter into a greased Bundt pan.
- Bake at 375°F (190°C) for about 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, you can substitute half of the butter with applesauce or Greek yogurt. If you don't have canned blackberries, fresh blackberries or frozen ones can be used, but adjust the sweetness accordingly. Adding a pinch of salt enhances the flavor profile. Make sure to sift the dry ingredients well to avoid lumps and ensure an even mixture.
Serving Suggestions
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Serve it alongside a cup of coffee or tea for a delightful afternoon snack. For a festive touch, consider garnishing it with fresh mint or a light dusting of powdered sugar. Browse more American recipes for a complete meal experience.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, slice and warm individual pieces in the microwave for about 15 seconds, or enjoy it cold for a refreshing treat. The flavors may deepen after a day or two.
Nutrition & Diet Analysis (per serving)
Each serving of Opal'S Blackberry Cake contains roughly 2942 calories, with 20g protein, 222g carbohydrates, and 229g fat. It is an excellent source of dietary fiber (82% of the Daily Value), calcium (70% of the Daily Value), and iron (68% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1028mg per serving (45% 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 canned?
Yes, fresh blackberries can be used, but you may need to adjust the sugar based on their sweetness. If using frozen blackberries, ensure they are thawed and drained to prevent excess moisture in the cake.
What can I substitute for butter?
You can substitute butter with margarine or a plant-based butter alternative for a dairy-free version. Coconut oil is another option, but it will slightly change the flavor and texture of the cake.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. If there is wet batter on the toothpick, continue baking for an additional 5-10 minutes and check again.
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).