It’s blackberry season, and time for cobblers, pies, jams and jellies, or just eating them by the handful.
If you have ever picked blackberries -- sweltering in the July sun with long sleeves, straw hats and long pants to protect from chiggers -- you know what a treat fresh blackberries must be! Not only are the chiggers and June bugs a menace to deal with, but you have to keep a watchful eye for the snakes!
We had a family gathering for my brother-in-law, Gaylon Hill, to celebrate his birthday. His wife, Gail, skipped the traditional cobbler and made a wonderful blackberry cake. I had to have the recipe, which, I learned, came from our long-time family friend Debbie Teffeteller. Debbie is with Blount Memorial Hospital, and I’m so glad I found out about her cake!
Thanks to my sister-in-law Tracy McDaniel, I didn’t run short of berries, as she had just been berry-picking the morning I baked the cake and had a few to share.
Debbie Teffeteller’s Blackberry Cake
2 cups sugar
2 cups blackberries with juice, mashed. (If you don’t like the seeds, pour the blackberries through a strainer)
2 tsp. soda
1/2 tsp. almond flavoring
1/2 tsp. allspice
1/2 tsp. nutmeg
1 cup butter (2 sticks) or butter flavored shortening
3 cups plain, all-purpose flour
3 large eggs
Cream butter and sugar. Combine dry ingredients and add alternately with the berry juice to the butter and sugar. Add eggs one at a time, slightly beating after each addition. Add almond flavoring.
Pour batter in greased 10-inch tube or Bundt pan and bake at 350 degrees for 1 hour or until wooden toothpick inserted comes out clean. You can also use three greased 8-inch round pans or two 9-inch round cake pans. These should bake for 30 minutes at 350 degrees.
2 cups granulated sugar (or 1 box confectioners sugar)
1 tsp. vanilla
1 stick butter or margarine
1/2 cup milk or evaporated milk
1/2 cup blackberries, mashed and strained
Combine all ingredients except vanilla in non-stick pan. Cook on simmer, stirring continually until the mixture becomes creamy (about 5 minutes). Remove from heat and add vanilla. Beat slightly. Frost cake before frosting sets.