Do you remember the good old days when you mother or grandmother
use to whip up just about anything you can imagine to eat? Making cakes
and other desserts from scratch is quite a feat, especially when it is a
dessert that anyone would love to eat.
Making cakes from scratch can
actually be considered an art form. Many people are wonderful when it
comes to making the kinds of cakes that grandmothers use to serve to
their families. However, some are just learning about cake making and
others just need a few hints along the way to creating a wonderful
eating experience.
If you do not have any family favorite recipes handed down to you from the cooks in your family of yesteryear, you can use some of the same recipes that we enjoy making and eating with our family and friends. For instance, you can learn how to make an old fashioned buttermilk blackberry cake from scratch. Try it, you and your family just might like it.
Making it for serving at barbeques and other types of social gathering is always a pleasure.
After making this dessert, you just might find people asking you about how they can make it at home for their own families. Spread a little sunshine and happiness while creating new memories by making a delicious dessert no one will be able to forget.
Recipe for Buttermilk Blackberry Cake
What You Need
Prepare a 10 inch fluted tube pan by lightly greasing and flouring it and then set aside until needed.
Sift together the flour, baking powder, baking soda, and salt in a mixing bowl. Set aside until needed.
Preheat the oven to 350 degrees Fahrenheit.
Using a large mixing bowl you will add the sugar and butter or margarine until smooth and creamy. Add the eggs one at a time while beating well after each egg.
Combine the buttermilk and the vanilla flavoring to blend well. Gradually stir in the dry mixture while alternating by gradually adding the creamed mixture. Beat well after adding each and then fold in the thawed frozen or fresh blackberries.
Spread this batter into the prepared 10 inch fluted tube pan and then bake for about 75 minutes in the preheated oven. Remove from heat and allow the tube pan to cool for about 10 minutes. Remove pan by inverting the cake onto a wire rack and allow the cake to completely become cool.
Sift the powdered sugar to prevent lumps and then add just enough milk to create a mixture that is easy to drizzle. Drizzle this icing over the top of the cake. Place in the refrigerator to chill overnight or for at least a few hours before cutting and serving.
If you do not have any family favorite recipes handed down to you from the cooks in your family of yesteryear, you can use some of the same recipes that we enjoy making and eating with our family and friends. For instance, you can learn how to make an old fashioned buttermilk blackberry cake from scratch. Try it, you and your family just might like it.
Making it for serving at barbeques and other types of social gathering is always a pleasure.
After making this dessert, you just might find people asking you about how they can make it at home for their own families. Spread a little sunshine and happiness while creating new memories by making a delicious dessert no one will be able to forget.
Recipe for Buttermilk Blackberry Cake
What You Need
- 4 ¾ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups sugar
- 1 cup butter or margarine
- 4 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla flavoring
- 2 cups frozen or fresh unsweetened blackberries
- 1 ½ cups powdered sugar sifted
- 1 Tablespoon milk
Prepare a 10 inch fluted tube pan by lightly greasing and flouring it and then set aside until needed.
Sift together the flour, baking powder, baking soda, and salt in a mixing bowl. Set aside until needed.
Preheat the oven to 350 degrees Fahrenheit.
Using a large mixing bowl you will add the sugar and butter or margarine until smooth and creamy. Add the eggs one at a time while beating well after each egg.
Combine the buttermilk and the vanilla flavoring to blend well. Gradually stir in the dry mixture while alternating by gradually adding the creamed mixture. Beat well after adding each and then fold in the thawed frozen or fresh blackberries.
Spread this batter into the prepared 10 inch fluted tube pan and then bake for about 75 minutes in the preheated oven. Remove from heat and allow the tube pan to cool for about 10 minutes. Remove pan by inverting the cake onto a wire rack and allow the cake to completely become cool.
Sift the powdered sugar to prevent lumps and then add just enough milk to create a mixture that is easy to drizzle. Drizzle this icing over the top of the cake. Place in the refrigerator to chill overnight or for at least a few hours before cutting and serving.
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