Mam's Black Cake

Reviews More Reviews

Most Helpful Positive Review

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.

—KELSEYANDTYLERSMOMMY

See full review »

Most Helpful Critical Review

Aug 07, 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.

—robertjm

See full review »

24 Ratings

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!

—alarose

See full review »

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. :)

—Amy P.

See full review »

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.

—Anna

See full review »

Jan 20, 2011

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.

—LadyHotchKiss

See full review »

Sep 28, 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.

—Countrygirl

See full review »

Jul 23, 2011

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!

—Anna

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Black Magic Cake

Black Joe Cake

Black Walnut Cake II

Black Walnut Cake

Jenny's Black Forest Cake

Chocolate Black Tea Cake

Black Out Cake from the Fifties

Black Chocolate Cake

Bright Blue Monday Cake

Holly's Black Forest Cake

ADVERTISE WITH US

Nutrition

Calories
163 kcal
8%

Carbohydrates
31.3 g
10%

Cholesterol
9 mg
3%

Fat
3.5 g
5%

Fiber
1 g
4%

Protein
2.5 g
5%

Sodium
124 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mam's Black Cake

Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories: 163
Calories from Fat: 31

% Daily Value *
Total Fat 3.5g 5 %
Saturated Fat 2.1g 10 %
Cholesterol 9mg 3 %
Sodium 124mg 5 %
Potassium 89mg 2 %
Total Carbohydrates 31.3g 10 %
Dietary Fiber 1g 4 %
Protein 2.5g 5 %
Sugars 17.3g
Vitamin A 2 %
Vitamin C 2 %
Calcium 3 %
Iron 9 %
Thiamin 15 %
Niacin 12 %
Vitamin B6 1 %
Magnesium 3 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.