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Huckleberry Cake Recipe

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This recipe for Huckleberry Cake, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Roylance
Added: Sunday, November 25, 2007


1 cup Butter
1-1/2 cups sugar
1 teas cinnamon
3-1/2 cups flour
1/2 teas soda
2 teas baking powder
1/2 teas salt
1 - 8 oz carton sour cream
3 large eggs
2 teas vanilla
2 cups huckleberries

Pre-heat oven to 350 and grease a 10" tube pan.
On low speed, beat butter, 1 cup sugar and cinnamon until blended, increase speed to high and beat until fluffy. Reduce speed to low and add 2 cups flour. Beat until well blended and crumbly, scraping bowl. Set aside 1 cup.
To prepare batter; in a small bowl combine remaining 1-1/2 cups flour, baking powder, soda and salt. Set aside. In larger mixing bowl, add remaining 1/2 cup sugar, sour cream, eggs, and vanilla to crumb mixture with mixer at low speed beat until blended. Increase speed to medium low and add flour mixture. Beat until blended. Gently fold in 1-1/2 cups berries. Spoon batter into pan spread evenly. Sprinkle with remaining 1/2 cup berries then crumb topping. Bake about 1 hour. Cool 10 minutes in pan.




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