Mam's Black Cake

Mam's Black Cake

20

"This recipe came from my 90-year-old grandmother's handwritten recipe collection."

Ingredients

servings 163 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake layer pans.
  2. Dissolve the baking soda in the buttermilk.
  3. Combine the sugar, 3 1/2 cups of the flour, ground nutmeg, ground cloves, ground cinnamon and the butter. Stir in the buttermilk mixture.
  4. Toss the blackberries and raisins with the remaining 1/2 cup of flour to coat. Mix in the blackberries and the raisins into the batter and stir until evenly distributed. Pour batter into the prepared pans.
  5. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until a toothpick inserted near the center of the cakes comes out clean.

Reviews

20
  1. 24 Ratings

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Most helpful

This came out great but I did not use raisins. Instead I used 2 cups of blackberries and 2 cups of blueberries. I cups of black berries is definitely not enough. I wasn't really sure about t...

Most helpful critical

Didn't have any raisins, so I doubled the blackberries. First off, the cake was beautiful. Nice brownish color, with purple ribbons in it. EXTREMELEY moist. More so than I would've expected from...

This came out great but I did not use raisins. Instead I used 2 cups of blackberries and 2 cups of blueberries. I cups of black berries is definitely not enough. I wasn't really sure about t...

Very good. This is a spice cake with blackberries in but the flavour is very much there. Comparable to Blackberry Yummies, also on this site. The directions are a little haphazard, with ingre...

Didn't have any raisins, so I doubled the blackberries. First off, the cake was beautiful. Nice brownish color, with purple ribbons in it. EXTREMELEY moist. More so than I would've expected from...

Delicious! I took the others' advice: doubled up the blackberries & omitted the raisins. I also made the "fake" buttermilk by adding 2 T. lemon jce. to 2 cups milk & letting it sit for 10 min. I...

I found this recipe because I was looking for something without eggs. I wasn't expecting a moist cake because it didn't have any eggs in it. Was I surprised! Wow! I used blueberries instead o...

I made this cake following the recipe, including the raisins. Because there was no photo, I wasn't sure I wanted to make three 8-inch cakes, so I used a 9x13 pan and baked it for 45 minutes. I...

I made some changes (surprise!, lol). I wanted the blackberries to be the star. So, double the blackberries and no raisins. Fake buttermilk (who keeps buttermilk in the fidge?!?). 1/4 teaspo...

The whole family loved this recipe. I doubled the blackberries and omitted the rasins, nutmeg and cloves. If you cant eat the whole cake at once it freezes well. I will defanetly make this again.

I'm a novice at cooking and thought this recipe was pretty good. I don't have a basis of comparison as I haven't ate many other coffee cakes, let alone one like this. I halved the amount of suga...