Recipe by Joan Clarke
"A perfect treat for summertime or in the winter with frozen blackberries. My preschool/elementary school kids want this for their birthday treat! If you don't have mace on hand, go ahead and use nutmeg."
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1 1/2 cups
sifted all-purpose flour
distilled white vinegar
1 1/4 cups
I read the other reviews before making this, and it is definately some sort of cake. I was actually looking for a cookie recipe, and found this recipe under that heading. As A cake I would rate this dessert a 4. I reduced the amount of cinnamon to 1/4, and the amount of vinegar called for to 1 tbsp, and added 1/2 tsp vanilla. I also used berry juice (Juicy Juice) instead of apple juice to strenghten the berry flavor of the batter, which I found worked very well. When I folded the berries in I allowed them to break up somewhat to add even more flavor to the batter, I also dusted the top with confectioners sugar, which presented lovely. This cake was fluffy and had wonderful rich berry flavor esp with the berry juice addition. I assume the reduction of the vinegar, allowed for better rising, and made it less dense then the others experienced. I suggest to anyone wanting a good breakfast cake, to try this with these changes it was very good.
Followed this recipe exactly - except cooked it longer since it was still raw. Not disgusting (so it got 2 stars instead of 1), but definitely not yummy! I wished I had used my fresh blackberries for something else...
I modified this recipe quite a bit but it was a huge hit. I wanted to make blackberry muffins. I read the other reviews first and added another egg as well as a splash of vanilla. Instead of apple juice I used lemon juice diluted with water, and instead of just tossing in the blackberries I pureed half a cup of them and stirred that into the mix, and then placed a blackberry on the top of each muffin in the pan before baking. They are DELICIOUS. So soft, fluffy and my boyfriend says they are not as overwhelmingly sweet as other muffins (he says they are almost tart). This is such a great recipe. I am going to keep it around and modify it accordingly - next time I'll increase the spices and do an apple spice muffin, and maybe also a blackberry-lemon muffin. Yum!!
This is more like a cake or a quick bread than a cookie, but I doubled the recipe, only adding half the vinegar like another rating had mentioned. Also, after reading how dense it seemed to be for alot of people, I creamed my sugar & butter, then added eggs & beat for around 3 mins so the egg whites would get nice & fluffy, then "folded" in all the rest. The results were outstanding!!! Made into cupcakes & frosted with cream cheese frosting. On my 2nd batch I added toasted walnuts, made it all the much better. Since I have such a hard time finding a moist zuchinni bread recipe, I'm thinking of trying that in the next few days. Turned out very moist!! Kids loved em'!!!!!
Taste was very good, but I found this cake-like dessert to be awfully dense. I think it would benefit from the addition of a leavening agent -- perhaps 1/2 t. soda to interact with the vinegar. Cream cheese frosting is a good idea!
I, too, read all the reviews before trying this recipe. I took someone else's suggestions with the cinnamon, vinegar, vanilla, and Juicy Juice. This recipe came out AWESOME!! However, it was more like a muffin than a cookie. Next time I think I will make them as muffins (topped with confectioners sugar). Oh...one other thing....I also got the complaint about the seeds but they are blackberries so it has to be expected. I think this recipe would work wonderfully with any berry (raspberries, blueberries, cranberries, etc..)
I made this recipe into muffins. They turned out excellent. I coarsely pureed the berries. Add 1 tsp. baking powder to the recipe. I didn't have any apple juice, so used the same amount of applesauce. Instead of all the sugar, I used 1/2 cup sugar and 3/4 cup Splenda, just to cut down on the calories. It worked great. Hubby said they were extra delicious. YUMMMY!
This recipe was pretty good, but I had to increase the baking time to about 50 minutes to have the cake test "done". I used the toothpick test and at 40 minutes the cake was very wet inside. I followed the recipe exactly except that I used pear juice instead of apple (what I had on hand). I used freshly ground nutmeg, too. The flavor is good, and it's definitely a cake, not bar, recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 24
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