Buttermilk, fresh blackberries, raisins and spices like nutmeg, cloves and cinnamon make this buttery 'black' cake a scrumptious treat, indeed. This egg free cake recipe is from my 90 year old gran's handwritten recipe collection, so enjoy sharing it with your grans, mums, daughters and granddaughters!
A big thanks to Gran and Maggie for sharing this recipe - it makes lovely cakes! Rubbing the butter into dry ingredients works, I make my own buttermilk by adding 30ml of lemon juice to 500ml of either semi skimmed or full fat milk and the recipe works well with gluten free flour. It has also made me very popular as I make three cakes and share them with my friends - 27 Aug 2012
Not sure whether butter should be melted first or rubbed into the dry ingredients - grateful for some clarity as I am really keen to try this - 28 Jul 2012
This came out great but I did not use raisins. Instead I used 2 cups of blackberries and 2 cups of blueberries. I cups of black berries is definitely not enough. I wasn't really sure about the blackberry and raisin combo. WE all liked this cake with the extra berries. also - I made this is a 9 x 13 pan. took almost an hour to bake. I checked it every 5 minutes after 35 minutes. - 12 Aug 2006 (Review from Allrecipes US | Canada)