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Blackberry Cake
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Name
Author
Other
Erin Carter
Shirley Ann Carter
Clara Dean
Patricia Griffin
Ethel Heider
Ethel Lancaster
Martha Tedrow
Sara Villat
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Ingredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
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0.5 Cups of Butter
2 Cups of Sugar
2 of Eggs
2.5 Cups of Flour
0.25 Teaspoons of Nutmeg
0.25 Teaspoons of Cinnamon
0.25 Teaspoons of Clove
1 Teaspoons of Salt
2 Teaspoons of Baking Soda
0.5 Cups of Buttermilk
0.5 Cups of Applesauce
0.75 Cups of Chopped Nuts
1.5 Cups of Blackberries
Instructions
In a bowl, cream together the sugar and butter until fluffy, add eggs and beat well. Sift dry ingredients together and dissolve baking soda in buttermilk. Add dry ingredients and buttermilk alternately. Add applesauce, nuts, and blackberries. Place into a greased 13 X 9 X 2 inch cake pan. Bake at 350 degrees for 55-60 minutes.
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