BLACKBERRY
spice cake with cream cheese frosting
KITCHEN s a ra ra q u e t
INGREDIENTS || CAKE
3 cups fresh blackberries 4 cups all-purpose flour, divided 1 cup butter, softened 1 ½ cup sugar 4 large eggs, room temperature 2 teaspoons baking soda 2 teaspoons ground cinnamon 2 teaspoons ground nutmeg 1 teaspoon salt 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1 1/2 cups buttermilk INGREDIENTS || FROSTING
1 pound (4 cups) of powdered sugar 1/2 cup butter 8 oz. cream cheese 3 teaspoons of vanilla
STEPS
Preheat oven to 350°. Toss blackberries with ½ cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, about 6 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 3 – 1/2 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. Pour into 2 greased and floured 9-in cake pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. Once completely cooled, frost with Cream Cheese Frosting and Garnish with Fresh Blackberries and mint. Beat cream cheese, butter and vanilla in a mixer until blended. Add powered sugar a cup at a time and continue to mix until sugar is incorporated.
Home&Harvest
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July/Aug 2022
44
