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Blackberry Cake

Name: Blackberry Cake
Yield: 13 servings
Cuisine: American
Ingredients: One cup butter; two cups sugar; three-quarters cup buttermilk; two cups blackberry preserves; four eggs; save white of one to put between layers; one good tablespoon soda; five cups flour; one tablespoon cinnamon; allspice; cloves; a little nutmeg

From The Monmouth Baptist ladies' cook book, 1907

Serves 13

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 82. The excerpt below is the record exactly as published.

BLACKBERRY CAKE. One cup butter, two cups sugar, three-quarters cup buttermilk, two cups blackberry preserves, four eggs, save white of one to put between layers, one good tablespoon soda, five cups flour, one tablespoon cin- namon, allspice and cloves, and a little nutmeg

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