Updated: Mar 28, 2019
When I think of blackberries, I think of all the hard work that it takes just to grow and get enough to have a few treats and put some up for the winter. Now-a-days, people just go pick them from the frozen food section--not realizing how much goes into bringing them from field to freezer. I still enjoy picking them from my own backyard and enjoying the fresh taste that only comes from home-grown.
My favorite memory of blackberries brings me to my favorite blackberry recipe: "Pap's Southern Blackberry Cake." Pap made his own version for years--and it was awesome. I've made a few adjustments through the years, and before Pap passed, he approved it--so here y'all go.
Pap's Southern Blackberry Cake
Jason Smith, FNS
2-cups self-rising flour
1 ½ -tsp nutmeg
1-cup white sugar
4-TBSP butter, melted
· Preheat oven to 350, spray a bundt pan real, real good.
· In a small bowl place the first 4 ingredients and sift together.
· Out the oil, butter and sugar in bowl and whisk together, add the eggs and vanilla and stir.
· Add the flour mix and stir till combined.
· Fold in the blackberries gently.
· Pour into prepared pan and bake for 40-45 mins or until a toothpick inserted in the middle comes out clean.
· Cool for 5 mins in pan then turn out onto serving platter.
· Let cool while making the Caramel frosting.
½- cup butter
1-cup light brown sugar
1 ¾-2 cups powder sugar
· Place the butter and brown sugar in a sauce pan and bring to a boil for 2 minutes.
· Remove from heat and stir in the milk, add the powder sugar and vanilla.
· Stir until thick enough to pour or spread.
· Icing the cake.
Tip: Make sure the pan is sprayed really good or it will stick. If you use frozen blackberries make sure they are thawed. You can top the cake off with chopped pecans.