I never say no to free food. Especially when my friend picks lots of blackberries and freezes two bags just for me, and they test better than any berries you can pick up at the grocery store. While I am waiting to decide what to do with the second bag of berries, I know for sure one bag is going towards my blackberry summer cake!
RECIPE: Blackberry Summer Cake
One Two-Layer Cake
9 inch Cake Pans
Oven set to 375 degrees
Measuring cups and spoons
6 oz Shortening
15 ounces Sugar
1 1/2 Cups Milk
1 Tablespoon Bourbon Vanilla
7 Egg Whites
12 ounces All Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Salt
2 Cups Sugar
Black Berry Juice
1) In a mixer, combine the 6 oz of shortening and 15 ounces sugar.
2) Add in the milk, vanilla, and egg whites. (You can save the yolks for Hollendaise sauce for breakfast the next day!)
3) Slowly beat in the flour, baking powder, and salt until a batter is formed.
4) Use a bit of shortening to grease the two baking pans, and a first full of flour to coat the interiors.
5) Pour the batter evenly between the two baking pans.
6) Bake for 15 to 25 minutes or until golden brown and a tooth pick comes out clean.
7) While the cakes are baking begin defrosting the black berries in a sauce pan. Once they are partially defrosted, pour some of the juice into a separate container for later.
8) Once the black berries are thawed, mix them with about 2 cups of sugar and a heavy splash of lemon juice.
9) Simmer and stir as the berries break down and the mixture thickens a bit. You will want to use a rubber spatula unless you want your wooden spoon dyed pinkish purple.
10) Let the cakes cool completely on cooling racks.
11) When the filling is done and the cakes are cool, its time to start on the frosting.
12) I didn’t measure exactly for the frosting. Pretty much I threw in a scoop of crisco, a dash of vanilla, the blackberry juice and mixed that until thoroughly combined. I then added powdered sugar a bit at a time while beating until it developed into a frosting with a flowing consistency. I like my black berry cakes to almost look like it was decorated with cascading frosting.
13) Place the first cake on a plate. Use a metal serving spoon to scoop the black berries on top, with a little room around the edge.
14) Place the other cake on top, and then gently flow the frosting over the top and over the sides.
15) If you aren’t serving immediately, be sure to keep the cake in the fridge. Because of the fresh berries, this cake is not to be stored on counters.
Not only does these cake have a delicious blackberry filling, but even the frosting has a sweet blackberry flavor! The white cake is balances the sweetness of the filling and frosting, creating a cake with great summer taste that isn’t overly sugary.