Recipe by Maggie
"This recipe came from my 90-year-old grandmother's handwritten recipe collection."
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This came out great but I did not use raisins. Instead I used 2 cups of blackberries and 2 cups of blueberries.
I cups of black berries is definitely not enough. I wasn't really sure about the blackberry and raisin combo.
WE all liked this cake with the extra berries.
also - I made this is a 9 x 13 pan. took almost an hour to bake. I checked it every 5 minutes after 35 minutes.
Didn't have any raisins, so I doubled the blackberries. First off, the cake was beautiful. Nice brownish color, with purple ribbons in it. EXTREMELEY moist. More so than I would've expected from the recipe (a good thing).
Unfortunately, the blackberries seemed to be lost amongst the spices. Don't know if not having raisins did that, but I would think the raisins would compound the berry-loss even more.
Definately worth trying again. Next time I'll cut the spices (at the very least the nutmeg and clove) in half and see what happens.
And the part in the description about being taken from Mam's handwritten recipe collection made my eyes moist. I've got a collection of cards from my grandmother, who died a couple of years ago. Sometimes I love pulling them out and making what she made when I was a kid.
Very good. This is a spice cake with blackberries in but the flavour is very much there. Comparable to Blackberry Yummies, also on this site. The directions are a little haphazard, with ingredients listed in a totally random order. I melted the butter. I made fake buttermilk with 2 cups milk 2 tbsp lemon juice leave on counter 10 minutes. 1/2 teaspoon cloves (they're strong), 3/4 teaspoon nutmeg. Used 2 9-inch round cake pans instead of 3 8-inch. Glazed with mixture of 4 tablespoons frozen juice concentrate (Passionfruit or something tropical is good) mixed with 1/2 cup or more of confectioner's sugar. Mm!
Delicious! I took the others' advice: doubled up the blackberries & omitted the raisins. I also made the "fake" buttermilk by adding 2 T. lemon jce. to 2 cups milk & letting it sit for 10 min. I chose to use the entire amts. of cinnamon, nutmeg & cloves but it is VERY strong-flavored! Personally, I love it. But it might not be a bad idea to decrease the spices to 3/4 t. or maybe even 1/2 tsp. if you don't care for the strong flavor. It does overwhelm the blackberry and leaves a clovey taste in your mouth. :)
I found this recipe because I was looking for something without eggs. I wasn't expecting a moist cake because it didn't have any eggs in it. Was I surprised! Wow! I used blueberries instead of blackberries. It feels very healthy to eat this yummy cake. Goes very well as a snack or dessert with ice cream or coffee. Again, NO EGGS! yay.
I made some changes (surprise!, lol). I wanted the blackberries to be the star. So, double the blackberries and no raisins. Fake buttermilk (who keeps buttermilk in the fidge?!?). 1/4 teaspoon nutmeg and cloves and 1/2 teaspoon cinnamon. The spices are there - but in the background and supporting the flavor of the blackberries. I used a 9x13 glass pan and cooked for 55 minutes; PERFECT.
The whole family loved this recipe. I doubled the blackberries and omitted the rasins, nutmeg and cloves. If you cant eat the whole cake at once it freezes well. I will defanetly make this again.
I made this cake following the recipe, including the raisins. Because there was no photo, I wasn't sure I wanted to make three 8-inch cakes, so I used a 9x13 pan and baked it for 45 minutes. It was golden, dense, moist, and delicious with coffee--I ate it for breakfast for days on end! It was sweet enough with the fruits, and didn't need any sort of frosting/glaze. I would definitely make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Mam's Black Cake
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 31
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