Ingredients
-
4 3/4
-
1
-
1
-
1/2
-
1
-
2
-
1
-
4
-
1
-
2
-
-
-
-
-
Directions
Blackberry Bunt Cake, A dear friend from church gave this to me after I had gone blackberry picking We were living in the Seattle Wa area at the time and they grew wild all along the roads , This was a very pleasant cake that was not too sweet The batter was quite thick and, even though I baked it in a bundt pan as directed for 1-1/4 hours after which it tested done, there was actually a little undercooked batter near the bottom center I think I would try this again in a 13×9-inch baking pan, so it could cook more evenly I liked that it was not very sweet (even though there was 2 cups of sugar in it)! A great use for fresh blackberries Made for ZWT 8 – Zingo
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Steps
|
1
Done
|
Grease and Lightly Flour a 10 Inches Bunt Pan. |
|
2
Done
|
Combine Dry Ingredients. |
|
3
Done
|
in a Mixer Beat Butter For About 30 Sec. |
|
4
Done
|
Add Sugar and Vanilla and Beat Until Fluffy. |
|
5
Done
|
Add Eggs 1 at a Time, Beating After Each Addition. |
|
6
Done
|
Add Dry Ingredients and Buttermilk Alternately to Beaten Mixture Until Combined. |
|
7
Done
|
Fold in Blackberries. |
|
8
Done
|
Turn Batter Into Prepared Pan. |
|
9
Done
|
Bake at 350 For About 1 1/4 Hours. |
|
10
Done
|
Sift Powdered Sugar on Top When Cake Is Cooled. |
