Best Grandma Norns Unbelievable Blackberry Cake Recipes
GRANDMA NORN'S UNBELIEVABLE BLACKBERRY CAKE
This is the most wonderful cake you have put in your mouth. Another one of my Granma Norn's recipes that has been in our family for years. It is also one we rarely share, but I love this site so much and have gotten so many wonderful recipes, I decided to give you great cooks something you will truly enjoy and get many, many compliments from. Let me know how you like it.
Provided by Monica Livesay
Categories Dessert
Time 1h5m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl mix cake mix, eggs, oil and Jello on high speed with electric mixer about 2 minutes.
- Add berries; mix until blended well.
- Pour into greased and floured 9x13-inch pan.
- Bake at 350 until fork inserted in center comes out clean, about 40-45 minutes.
- Allow cake to cool completely.
- In bowl make icing by beating cream cheese and butter until smooth. Gradually add confectioners' sugar.
- Frost cake, chill and serve.
Nutrition Facts : Calories 726.5, Fat 39, SaturatedFat 12.1, Cholesterol 104, Sodium 499.1, Carbohydrate 90.7, Fiber 2.4, Sugar 72.4, Protein 6.7
GRANDMA'S BLACKBERRY CAKE
This is a special cake my Grandmother made from fresh cream buttermilk, churned butter, freshly gathered eggs, and home made jam. It is rich and delicious, a family favorite, often made when blackberries were ripe and for holidays. Of course now we use ingredients from the grocery store. But if we have home made blackberry jam...
Provided by Caroline ShupertRecipes
Categories Cakes
Time 55m
Number Of Ingredients 17
Steps:
- 1. Preheat the oven to 350 degrees. Grease and flour a bundt cake pan and prepare a pan for 12 cupcakes. Set aside. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing until each one is blended in. Dissolve the baking soda in the water and stir this mixture into the batter along with the blackberry jam.
- 2. Combine the flour, cloves, nutmeg, cinnamon and salt. Stir into the batter by hand, alternating with the buttermilk. Fold in the walnuts. Divide the batter into the bundt pan and cupcakes. Bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. Cupcakes will be done before bundt pan.
- 3. Set cupcakes on a wire rack to cool. Cool the cake in the bundt pan until warm to the touch, then invert the cake over a wire rack and remove pan to cool completely. If you wish you may frost with cream cheese frosting and (optional)garnish with more blackberry jam and fresh or frozen blackberries.
- 4. If you like you may freeze this cake before frosting it. When you remove from freezer, let thaw before icing.
GRANDMA'S BLACKBERRY CAKE
I remember going berry picking with Mom and Grandma. Even at 70 years old, Grandma could pick 3 gallons of berries before I had my pail half full. Grandma made up this blackberry cake recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.
Nutrition Facts : Calories 312 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 410mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
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