Ingredients: |
Ingredients: 1 1/2 c. sugar
1 c. Crisco shortening
3 eggs, beaten
7 tbsp buttermilk
2 tsp baking soda
2 tsp cinnamon
2 tsp nutmeg
2 tsp cloves
2 tsp allspice
3 c flour, sifted
2 c canned blackberries, drained (reserve juice) **
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Directions: |
Directions:Preheat oven to 350 degrees. Grease a 9 x 13 cake pan.
Cream together sugar, shortening and eggs, then add baking soda and buttermilk and mix until combined. Mix in cinnamon, nutmeg, allspice and cloves. Add flour and mix until combined. Mix in blackberries. Pour into a pan and bake for 30 to 35 minutes or until done.
Peanut Butter Icing: Combine one pound of confectioner's sugar with 1/2 cup peanut butter. Thin with reserved blackberry juice one tablespoon at a time until a spreadable "icing" consistency is achieved. (This is like a basic buttercream icing but instead the butter is replaced with peanut butter and the milk with blackberry juice.)
For the best tasting cake, it should be made, iced, and refrigerated a day or two prior to eating.
**If using fresh blackberries, cook them in approximately a cup of water until they are soft and beginning to break down. Drain (reserving juice), allow to cool, then add to cake batter.
The modern version of this cake alters the three of the first four ingredients, using 1 cup canola oil instead of 1 cup shortening, 2 cups sugar instead of 1 1/2 cups, and 1/2 cup buttermilk instead of 7 tablespoons. It still calls for 3 eggs. All mixing directions remain the same. |
Personal
Notes: |
Personal
Notes: This was Gene Mullins' signature cake. Although he would occasionally top it with a caramel icing, he was well known for the peanut butter icing. There's just something about the combination of the spice cake with the peanut butter icing that's unique and delicious. Also, the "weight" of the cake seems to be a determining factor in it's goodness--the heavier the cake, the more moist and tasty it seems to be!!
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This recipe for Blackberry Cake is from