Reader answers the call for a blackberry cake recipe

  • Thu Sep 30th, 2010 4:39pm
  • Life

By Judyrae Kruse Herald Columnist

Faithful Forum helper-outer and Arlington cook Jean Kroeze has been at it again, thumbing through her cookbook collection and nailing down a hefty helping of recipes readers have been hoping for.

One of her finds is the following blackberry cake she hopes will fill in for Nancy Hatch’s missing recipe, which called for whole-wheat flour.

Jean says, “This cake may not be the right one, but it was in my faithful old ‘Favorite Recipes of Home Economics Teachers,’ and I don’t see why you can’t use part whole-wheat flour and bake it in a 9-by-13-inch pan.”

Blackberry cake

2cups flour

1teaspoon baking soda

1/4teaspoon salt

1/2teaspoon cinnamon

1/2teaspoon cloves

1teaspoon baking powder

1cup brown sugar

1/2cup shortening

1egg

1cup crushed blackberries

1/2cup sour milk

Topping (recipe follows)

Sift flour, baking soda, salt, cinnamon, cloves and baking powder together. Cream brown sugar and shortening. Add egg and beat well. Add the crushed blackberries. Add sour milk and the sifted dry ingredients alternately. Pour into a greased loaf pan. Bake at 350 degrees for 35 minutes.

Meanwhile, prepare the topping. When the cake is done, remove it from the oven and spread with the topping while the cake is hot. Reduce the oven temperature to 300 degrees and return cake to oven for 10 minutes or until the topping bubbles. Remove from the oven and cool.

Makes 12 servings.

Topping

1/2cup brown sugar

1cup chopped walnuts or salted cocktail peanuts

2tablespoons water

4tablespoons flour

4tablespoons butter, melted

Combine the brown sugar, nuts, water, flour and butter in a small saucepan. Heat over low heat until all of the ingredients are well blended, stirring constantly.

If time’s too short to make a cake, how about a funky fast-fix fruit cobbler? Makers of Hungry Jack suggest using their complete buttermilk pancake and waffle mix for this whipper-upper. Prepare the basic recipe on the package for 6 to 8 pancakes and pour into a 9-inch square baking pan coated with nonstick cooking spray. Top with a can (21 ounces) of fruit filling of your choice. Sprinkle with cinnamon and bake at 375 degrees for 25 to 30 minutes. Serve warm with whipped topping or ice cream.

The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.

Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.