About this recipe: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!
2 teapsoons bicarbonate of soda
400g caster sugar
500g plain flour
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground cinnamon
150g fresh blackberries
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Method Prep:15min › Cook:35min › Ready in:50min
Preheat oven to 180 C / Gas 4. Grease and flour three 20cm round cake layer tins.
Dissolve the bicarbonate of soda in the buttermilk.
Combine the sugar, 450g of the flour, ground nutmeg, ground cloves, ground cinnamon and the butter; stir in the buttermilk mixture.
Toss the blackberries and raisins with the remaining 50g flour to coat. Mix in the blackberries and raisins and stir until evenly distributed. Pour mixture into the prepared tins.
Bake at 180 C / Gas 4 for 25 to 35 minutes or until a skewer inserted near the centre of the cakes comes out clean.
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