Reviewed: Sep. 25, 2009

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.

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countrygirl

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Reviewed: Aug. 17, 2008

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. :)

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Amy P.

Cooking Level: Expert

Home Town: Cadillac, Michigan, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: May 5, 2008

I'm a novice at cooking and thought this recipe was pretty good. I don't have a basis of comparison as I haven't ate many other coffee cakes, let alone one like this. I halved the amount of sugar the recipe called for and made up for that in apple sauce. It still came out very moist as others have said and I thought good. But I'd say if you're going to do this still use a bit more than half the sugar. It could have been a bit sweeter. It was very soft and I ended up just mixing a little honey and warm water to brush over the top of it, and then popping it back in the oven for a few minutes to let the crust get a little crunchy. This worked well. It was a very pretty cake. I think I'd recommend doing it in a loaf pan rather than cake pan, though, I feel like that would go with the softness better.

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SnowyTater

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Reviewed: Aug. 23, 2007

I substituted blueberries for the raisins. The cake was very moist, and a great way to use up my extra buttermilk. Next time I will make this as written and frost with a cream cheese frosting. I also melted the butter, like several others did.

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Megan

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2006

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.

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KELSEYANDTYLERSMOMMY

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Reviewed: Aug. 12, 2006

This was such an easy recipe. I used Splenda in place of the sugar and that was the only thing that I changed. I will use this recipe again. Thanks

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crystalathome

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Meridian, Idaho, USA

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Reviewed: Jun. 12, 2006

Good and suprisingly moist. We like the spice amounts as they are. I also melted the butter, figured it would make it easier to work with. Made the recipe as cupcakes instead of cake, great snack!!

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JOLDES

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Reviewed: Feb. 28, 2006

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.

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Anna

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Reviewed: Jul. 12, 2005

Very good cake. Everyone at work really liked it. I followed the directions exactly ( I did melt the butter). Will certainly make again. Thanks for the great recipe.

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JIHI

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Reviewed: Aug. 28, 2004

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!

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OCTOVUS

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Reviewed: Aug. 7, 2004

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.

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robertjm

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Reviewed: Jun. 22, 2001

I found this recipe somewhat difficult to follow (was the butter meant to be melted or softened?). It was probably my lack in expertise that led to such problems, and I'm sure this cake would suit those with a bit more experience in the kitchen!

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