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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is an old recipe from my Granny. I haven't made it but remember loving it as a child. On my list of things to make this summer. Ingredients:
2 cups sugar |
1 cup butter, softened |
4 eggs |
3 cups all-purpose flour |
1/4 teaspoon ground cloves |
1 teaspoon ground nutmeg |
1 teaspoon ground cinnamon |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 cup buttermilk |
1 1/2 cups fresh blackberries |
1 cup butter, softened |
1 box powdered sugar |
1 teaspoon vanilla extract |
3 tablespoons cold coffee |
Directions:
1. In a large mixing bowl, cream together the sugar and butter.
2. Beat the eggs and add to the creamed mixture; stir to combine.
3. In another bowl, add the flour, spices, baking soda, and baking powder; stir to combine.
4. Add to the creamed mixture alternately with the buttermilk, stirring to combine after each addition.
5. Gently fold in the blackberries.
6. Pour batter into 3 greased and floured 8-inch round cake pans.
7. Bake at 350 degrees for 30 minutes or until pick comes out clean.
8. Cool on a wire rack.
9. For the icing: using an electric mixer, beat all the ingredients together until smooth and fluffy.
10. Add more coffee or water if necessary to get a good spreading consistency.
11. Spread icing between cake layers and then the sides and top of the cake.
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