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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Hard
Cuisine: French
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 421
% Daily Value**
Total Fat 19g
Saturated Fat 9g
Unsaturated Fat 3g
Cholesterol 98mg
Sodium 650mg
Total Carbohydrate 60g
Dietary Fiber 2g
Sugars 43g
Protein 5g
Vitamin A  10%Vitamin C  8%
Calcium  8%Iron  6%
Potassium  3%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blackberry Cake Secret Recipe

Recipe Tags: Cake Recipes

Date Added: June 11, 2009
Note that this cake is intentionally dry because it's meant to be topped with ice cream or a big dollop of whipped cream.


1 1/4 Cup Sugar
2 1/2 Cup Cake Flour
2 Teaspoon Baking Soda
2 Teaspoon Cream Of Tartar
3 Eggs beaten
12 Tablespoon Unsalted Butter (soft)
1 Pint Blackberries ripe and sweet (for other suggested berries; see below)
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1. Preheat oven to 375 F.

2. Butter the sides and bottom of a 10-inch springform pan and line the bottom with a circle of parchment paper or wax paper.

3. Combine the flour, baking soda, and cream of tartar; set aside.

4. With electric mixer (using paddle attachment if you have one), cream the butter and sugar until white and fluffy.

5. Add 1 egg and mix at medium speed until smooth.

6. Stop the mixer and scrape down the sides and bottom of the bowl.

7. Add one-third of the flour mixture, then the second egg, another third of the flour, the last egg, and the rest of the flour, stopping to scrape the bowl after each addition.

8. Continue mixing at medium speed until the batter is very smooth, about 10 minutes.

9. (It's important to beat enough air into the batter to make it very light.

10. If you skimp on the mixing time, your cake will be too dense and won't rise to its potential.

11. ) Pour the batter into the prepared pan. Smooth the surface with a rubber scraper or the back of a spoon, then scatter the berries on top in a single layer.

12. Bake for 50 minutes to 1 hour. The cake is done when the top is golden brown and firm to the touch, and the sides have pulled away from the pan.

13. A knife inserted in the cake should come out clean except for berry juice.

14. Turn the cake out of the pan immediately and cool on a wire rack.

15. You can sift a little powdered sugar on top before serving though it doesn't really need it.

16. Serve topped with softly whipped, unsweetened cream or vanilla ice cream.

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Dietary Notes:
This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Butter, Gluten, Natural Sweeteners allergies.
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