Table of Contents
Sift together the flour, sugar, salt, nutmeg, cinnamon and cloves in a large bowl. Add the eggs, butter, buttermilk and blackberries and beat 1 minute with a mixer on medium speed. Stir in the baking soda, pecans and raisins (if using).
Preheat oven to 350 degrees F (175 degrees C). Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3 minutes. Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs.
Blackberry pound cake is one of our favorite cakes and gets great reviews. Whisk together the flour, salt and baking powder in a bowl and set aside. Cream the butter, sugar and eggs with a mixer. Add flour, milk, sour cream and vanilla extract and mix well with mixer. Gently fold in blackberries. Pour in a 9 x 5 bread pan sprayed with cooking oil.
Pour into a pan a hot, bubbly fruit mixture of blackberries, butter, brown sugar and white sugar, then top with a thick batter of sugar, butter, eggs, flour, baking powder, milk and vanilla, and bake. Flip onto a plate, slice and serve warm, with a generous scoop of melty vanilla ice cream. Read the full recipe after the video.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…