Mamie's Blackberry Cake with Caramel Icing

A delightful blackberry cake made with fresh blackberries is topped with a warm caramel icing for a nice summer dessert.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 497 Calories

Ingredients

• 2 eggs
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 3 ½ cups all-purpose flour
• 1 teaspoon ground cloves
• 2 tablespoons butter
• 1 cup buttermilk
• 3 cups packed brown sugar
• 1 tablespoon baking soda
• 1 cup evaporated milk
• ¾ cup solid vegetable shortening (such as Crisco®)
• 2 cups blackberries, drained

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.

Step 2

Beat white sugar and shortening together in a bowl using an electric mixer until creamy; add eggs and mix well. Mix cinnamon, cloves, and vanilla extract into creamed butter mixture.

Step 3

Whisk buttermilk and baking soda together in a separate bowl; stir into creamed butter mixture until thoroughly mixed. Slowly stir flour into butter-buttermilk mixture until batter is smooth; fold in blackberries. Pour batter into the prepared baking dish.

Step 4

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes. Cool in the pan for 10 minutes before removing to a serving plate.

Step 5

Combine brown sugar, evaporated milk, and butter in a saucepan; cook and stir mixture over medium heat until a small amount of brown sugar mixture dropped into cold water forms a soft ball. Remove saucepan from heat and stir in vanilla extract. Beat by hand until icing is thick. Spread icing quickly over top and sides of cake.