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    Home » Top Amish Recipes » Pies, Cakes & Breads

    Blackberry Cake

    Published: Jul 17, 2013 · Updated: Feb 2, 2021 by Kevin Williams | 3 Comments

    Blackberries are a juicy staple of summer on many Amish farms this time of year.The beautiful berry finds its way into jams, spreads, salads, and even cakes. So in the spirit of the season, Rachel and I tried to make homemade blackberry cake last night. The recipe comes to me from Union Grove, North Carolina, a rather progressive Amish community and one of the only ones in the Tarheel State.  The recipe is featured in Amish Cooks Across America.  While we tested almost every recipe in the book blackberry cake was a late addition and may have had an error in it.  If I were to bake it again, I'd do it at 350 for about 45 minutes, not 300 for an hour.

    Homemade Blackberry Cake

    This is a favorite recipe in Amish settlements across Virginia and North Carolina, where wild blackberries are plentiful. This is a very moist cake that tastes great frosted. You’ll want to have the icing cooked and ready to put on the cake as soon as it is done, while both are still warm.  I think if I had to do it over again I also use maybe a caramel frosting instead of glaze, but that is just me.  If there are any recipe detectives out there who want to give the blackberry cake a try, let us know how it turns out!  The above photo is a slice of our cake and it is good, tastes flavorful like a spice cake. Yum!

    Cake:

    Blackberry Cake
     
    Print
    Ingredients
    • 2 cups granulated sugar
    • 4 cups all-purpose flour
    • ½ cup (1 stick) butter
    • 2 cups blackberry jam
    • 1 cup black walnuts
    • 2 teaspoons ground cinnamon
    • 2 teaspoons ground cloves
    • 2 teaspoons ground nutmeg
    • 2 teaspoons ground allspice
    • 2 teaspoons baking soda, dissolved in 1 cup buttermilk
    • 6 large eggs
    • ICING
    • 2 cups granulated sugar
    • 1 cup milk
    • ½ cup (1 stick) butter
    Instructions
    1. Preheat the oven to 300°F. Lightly grease a 9 by 13-inch baking pan and set aside. Make the cake: Thoroughly mix all of the ingredients in a large mixing bowl until smooth and lump free. Pour into the prepared pan and bake for 1 hour, or until the cake is firm in the center and a toothpick comes out clean. During the final 20 minutes of baking, make the icing: Place all the ingredients in a small saucepan over medium heat. Cook, stirring often, until thick. Keep warm until ready to use. Remove the cake from the oven and pour the icing over it while both are still hot. Let cool completely before serving.
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    Homemade Ravioli Lasagna »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Susan Fletcher

      July 17, 2013 at 3:07 pm

      Are there any blueberry recipes you can share? Thanks.
      [email protected]

      Reply
    2. Helen Igou

      September 11, 2017 at 4:08 pm

      My grandmother made BlackBerry cake that I dearly loved. She didn't make it very often because she used canned blackberries canned in water and they were hard to find. It wasn't like a spice cake and I called it "dirty" cake because it was gray. And it had caramel icing.

      Has anyone ever seen, heard of, or eaten a cake like this? I have scoured the 'net looking for a recipe like that but been unable to find a recipe like that. Anyone??

      Reply
      • Kevin

        September 12, 2017 at 2:12 pm

        Helen, thanks for this note, I'll post your question more publicly sometime this week and see if anyone responds!

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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