"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Blackberry Cake Recipe

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This recipe for Blackberry Cake, by , is from The Mary Avalon Armstong Hendley Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Valerie Harbin


3 Cups Flour
1 Cup Butter or Margarine
1 Cup Raisins
3 Eggs, Lightly Beaten
1 Teaspoon Baking Powder
1 Teaspoon Nutmeg
1/4 Teasooon Salt
2 Cups Sugar
2 Cups Sweetened Blackberries
1 Cup Walnut Meats or Pecans
1 Teaspoon Soda
1 Teaspoon Cinnamon
2 Teaspoons Cocoa

Combine sugar, spices and cocoa.

Cream with butter.

Add nuts and raisins then the lightly beaten eggs.

Combine the flour, salt, soda and baking powder and add to butter/sugar mixture.

Add the juice from the berries mixing well.

Add berries and mix lightly.

Pour into a greased tube pan and bake at 250 F or 300 F for approximately 2 hours.

Personal Notes:
Personal Notes:
This recipe comes from Mrs. Roy Cole.

Note: This recipe works better by hand than with an electric mixer.




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