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Blackberry Cake

Every summer my mother would make jelly from freshly picked blackberries and use the jelly in her blackberry cake that she made for church homecomings, various family dinners, etc. We also enjoyed the jelly with her hot homemade biscuits for breakfast. As my mother aged and was no longer able to prepare her blackberry cake, everyone at the dinners would say how much they missed it. My dear mother was 92 when she passed away in February 2008. This is the recipe she used.

1 cup butter
1 1/2 cups sugar
3 cups cake flour
4 eggs
1 cup blackberry jelly
1 teaspoon baking soda
1 cup buttermilk
Spices (1/4 teaspoon allspice, or ¼ teaspoon ground cloves, or spice of your choice)

Mix and pour batter into 3 or 4 greased and floured cake pans. Bake at 350 degrees until done.

Creamy glazed icing

1 cup butter
2 1/2 cups sugar
3/4 cup milk

Mix ingredients together and cook in frying pan slow until creamy. (Do not stir after ingredients have been mixed.)

Renee T. Blake, Mt. Gilead, Pee Dee EMC

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