Thelma'S Blackberry Cake
A moist blackberry cake with warm spices and nuts, perfect for dessert or special occasions, offering a rich berry flavor with aromatic spices and crunchy nuts.
Ingredients
Instructions
- Cream margarine and sugar together.
- Add eggs one at a time, beating well after each addition.
- Stir in the blackberries and their juice.
- Sift together flour, cocoa, soda, cinnamon, cloves, and allspice.
- Gradually add the dry ingredients to the creamed mixture.
- Fold in chopped nuts and raisins.
- Pour batter into three greased and floured 9-inch layer pans.
- Bake at 350°F for 35 minutes or until a toothpick inserted in the center comes out clean.
- Frost with Caramel Frosting after cooling.
Tips & Substitutions
For a richer flavor, consider substituting butter for margarine. You can also use fresh blackberries if available, but make sure to adjust the sweetness. If you're short on time, pre-made caramel frosting works well. To enhance the spices, try adding a pinch of nutmeg. Always sift your dry ingredients to avoid lumps and ensure a light cake texture.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. It also complements a cup of coffee or tea. Consider serving it alongside a fruit salad for a refreshing contrast. Perfect for family gatherings or as a sweet ending to a meal, it brings a taste of American recipes to your table.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice the cake and microwave each piece for about 10-15 seconds or until warm. This keeps the cake moist and delicious, perfect for enjoying later.
Nutrition & Diet Analysis (per serving)
Each serving of Thelma'S Blackberry Cake contains roughly 674 calories, with 13g protein, 131g carbohydrates, and 24g fat. It is an excellent source of dietary fiber (96% of the Daily Value), iron (61% of the Daily Value), and calcium (52% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 486mg per serving (21% 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 instead of canned ones?
Yes, you can use frozen blackberries! Just thaw them and drain any excess liquid before adding them to the batter. This will help maintain the right consistency of the cake. Keep in mind that fresh or frozen berries might require slight adjustments to sugar levels, depending on their sweetness.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. Alternatively, consider using flaxseed meal mixed with water (1 tablespoon of flaxseed meal + 2.5 tablespoons of water = 1 egg). These substitutes will help bind the ingredients while keeping the cake moist.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of one of the layers. If it comes out clean or with a few crumbs attached, the cake is ready. If there's wet batter on the toothpick, give it a few more minutes in the oven. Each oven can vary, so keep an eye on it as it approaches the 35-minute mark.
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).