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Blackberry Cake Recipe
|Granulated sugar||2 Cup (32 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|All purpose flour||4 3⁄4 Cup (76 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Buttermilk/Sour milk||1 Cup (16 tbs)|
|Unsweetened blackberries||2 Cup (32 tbs) (Fresh / Frozen)|
|Sifted powdered sugar||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 6588 Calories from Fat 1868
% Daily Value*
Total Fat 212 g326.6%
Saturated Fat 123.3 g616.5%
Trans Fat 0 g
Cholesterol 1332.7 mg
Sodium 2094.6 mg87.3%
Total Carbohydrates 1078 g359.2%
Dietary Fiber 31.3 g125.2%
Sugars 593.2 g
Protein 102 g204.9%
Vitamin A 144.9% Vitamin C 100.8%
Calcium 73.9% Iron 187%
*Based on a 2000 Calorie diet
Add eggs, one at a time, beating after each addition.
Stir together flour, baking powder, baking soda, and 1/2 tea spoon salt.
Combine buttermilk and vanilla.
Add buttermilk mixture and flour mixture alternately to creamed mixture, beating after each addition.
Fold in berries.
Spread batter in greased and floured 10-inch fluted tube pan.
Bake in 350° oven for 1 1/4 hours.
Cool in pan for 10 minutes.
Invert cake onto wire rack; cool completely.
In medium bowl combine powdered sugar and enough milk to make of drizzling consistency (about 2 tablespoons).
Drizzle powdered sugar mixture over cake.