Blackberry Cake!

 

 

I love anything made with fresh blackberries, especially if you can get fresh wild blackberries, which are just so much better than most of the blackberries you buy in the stores nowadays!  This cake can be made with fresh or frozen black berries, but since the blackberries will be getting ripe soon, try to use some good fresh ones if you can!  Here is what you will need for this cake:

 

3 cup all purpose flour

1  1/2 tsps. baking cocoa

1 tsp. salt

2 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. allspice

1 cup shortening

2 cups sugar

3 eggs

2 cups blackberries (fresh or frozen)

1 cup raisins

1 cup chopped pecans

 

Glaze

1 (12 oz.) bag butterscotch chips

2 Tbs. butter

2 Tbs. half and half cream

1 cup chopped pecans

 

Preheat oven to 350 degrees.

 

Sift the flour and all of the other dry ingredients together.

 

Cream shortening and sugar in a mixer bowl together until light and fluffy.  Add eggs one at a time, mixing after each addition.  Fold in blackberries and their juice.  Stir in dry ingredients.  Fold in raisins and nuts. 

 

Pour into a tube pan, Bundt pan or a 9"x13" baking pan that has been sprayed well with nonstick baking spray.  

 

Bake for 1 hour to 1 hour and 15 minutes or until the cake tests done in the center.  It will take less baking time if you use the 9"x13" baking pan.

 

Allow the cake to set for about 15 minutes then run a knife around the edge and turn out onto a cake plate.  

 

Melt the butterscotch chips and butter together in the microwave for about 1 - 2 minutes.  Add the cream and stir until smooth. 

 

Pour over the cake and allow to run down the sides.  Sprinkle with the chopped pecans.