Mama King’s Blackberry Buttermilk Cake Recipe
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Category: |
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Ingredients: |
Ingredients: 2 cups Sugar
1 cup Butter
4 Eggs
4-1⁄3 cups All-Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
½ tsp Salt
1 cup Buttermilk
1 tsp Vanilla
2 cups fresh or frozen Blackberries
1 ½ cups Powdered Sugar
1 tbsp Milk
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Directions: |
Directions:In a large mixing bowl, cream together sugar and butter using an electric mixer. Add eggs one at a time, beating well after each addition. In another bowl, sift together dry ingredients. Combine the buttermilk and vanilla. Add the dry ingredients and buttermilk mixture alternately to the creamed mixture, beating after each addition. Fold in blackberries. Butter and flour a 10 inch Bundt pan. Pour batter into pan and bake in 350°F oven for 1 ¼ hours. Cool in pan for 10 minutes. Invert pan onto wire rack. Remove pan and cool completely. Combine powdered sugar and enough milk to make a drizzling consistency. Drizzle icing over cake or ice with sea foam frosting (recipe included in this book). |
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Personal
Notes: |
Personal
Notes: This recipe was passed on to us from our cousin Judy Rutledge Leighty. This was Mama King's (dad's mother) recipe. I'm sure she made it from wild blackberries she picked down by Solida Creek. Mother, Jamie and I would go there often to pick berries. Mom would use them for baking and she also made lots of jams and jellies.
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