Blackberry Cake and Caramel Frosting

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  • 1 cup butter flavored Crisco
  • 2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 4 cups flour
  • 1/2 teaspoon salt
  • 1 cup sour milk (1 cup sweet milk plus 1 tablespoon vinegar)
  • 1 teaspoon baking soda dissolved in half of milk
  • 3/4 cup blackberries plus 1/4 cup juice
  • 1/2 cup chopped nuts

Caramel Frosting

  • 1 cup light brown sugar (firmly packed)
  • 5 tablespoons canned milk (carnation)
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups confectioners' sugar, sifted


  1. Cake: Cream Crisco and sugar; add eggs and beat well.
  2. Add flour and spices (sifted together) alternately with milk.
  3. Fold in berries, juice, and nuts, gently.
  4. Bake at 350 degrees F in a 10-inch tube pan for 1 hour and 10 minutes. Use cake tester. Bake a few more minutes if needed.
  5. Frost and dust with confectioners' sugar.
  6. Caramel Frosting: In saucepan, mix first four ingredients. Heat to boiling; stirring constantly. Remove from heat to cool. Stir in vanilla extract. Add confectioners' sugar about 3 tablespoonsful at a time. Beat until smooth and creamy.
  7. Frost cake.

Posted by LladyRusty at Recipe Goldmine 9/21/02 7:12:23 am.

Recipe credit: Taste of Freedom Cookbook, Louisa Chapter Daughters of the American Revolution, Louisa, Kentucky

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