2 c Light brown sugar; firmly
-packed
3 c All-purpose flour
1 ts Salt
2 ts Ground cinnamon
1 ts Ground nutmeg
1 ts Ground cloves
3 Eggs; beaten
1 c Butter; melted
1 c Buttermilk
1 1/2 c Blackberries; fresh or
-frozen
1 tb Soda
1/2 c Finely chopped walnuts
1/2 c Golden raisins
Combine first 6 ingredients in a large bowl and mix thoroughly; add eggs,
butter, buttermilk and blackberries. Beat by hand until smooth. Stir in
soda, walnuts and raisins. Spoon batter into a greased and floured 10-inch
Bundt pan. Bake in preheated oven at 350 degrees for 55-60 minutes or until
cake tests done.
NEWSPAPER ARTICLE, FROM “BERRIES
ON THE HILL” BY NETTIE BERRYHILL
ATWOOD
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
12 Servings