Recipes

Blackberry Bundt Cake

Servings: 16 to 20 Servings Prep. Time: 15 Min Prep 50 to 60 Min Bake Print

   I have picked up many a "chigger" from picking wild blackberries in the woods and fence rows!

   Always on the look-out for the occasional snake, walking through the tall grass, the chiggers bury up in your skin along the waistband, or OTHER PLACES, too personal to mention.
  (Chiggers are tiny little red insects that eventually die off, after causing much itching discomfort! (Covering them with nail polish makes them die quicker.)
NOTE* This cake would work equally well as a coffee cake for company.  Use black walnuts for an even richer cake.



Ingredients

      2  cups sugar
      1  cup butter
      3  eggs

      3  cups flour
1 1/2  tsp. each, cinnamon & allspice
      2  tsp. soda
      2  tsp. ground cloves

      2  cups undrained fresh blackberries
      1  cup chopped pecans
      1  cup raisins (optional)



Directions

   Cream butter and sugar until light and fluffy;  add eggs one at a time.  Add spices and soda.
   Add flour gradually and beat after each addition.  Fold in blackberries & nuts.
   Pour into a well greased tube pan and bake at 350 F. for 50 to 60 minutes or until cake tested done. (a toothpick to the center should come out clean.) DO NOT OVER BAKE