Blackberry Brandy Cake Recipes

GRANDMA'S BLACKBERRY CAKE

Steps:

• Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.

BLACKBERRY BRANDY CUPCAKES

Steps:

• Preheat oven to 350F. Line a cupcake/muffin pan with cupcake liners (Optional)
• Whisk together the flour, baking powder, baking soda and salt. Set aside.
• Crack the eggs into a bowl and whisk them for roughly 10-20 seconds.
• Add the sugar and continue whisking for 20-30 seconds
• Add the vanilla and the oil to the mixture and whisk until thoroughly mixed
• Slowly add half of the flour mixture. After that is completely mixed, add half of the buttermilk, then the rest of the flour, and then the rest of the buttermilk.
• Pour the brandy into a saucepan and heat until boiling. Let boil for 20-30 seconds and then remove from heat. Pour into batter and stir well.
• Continue mixing the batter until completely combined and smooth. The batter should be thin. Pour the batter into the pans, filling until about 1/2 full.
• Bake for 12-14 minutes, or until an inserted toothpick comes out clean. Take them out, and set them out to cool. Now you start your icing.
• Icing Directions:
• Cream the butter or margarine in a bowl. Gradually add 2 cups of the confectioners' sugar, and mix completely.
• Slowly add the milk, and then stir in the brown sugar and remaining confectioners' sugar.
• If you want a thinner consistency, add some more milk. If you want thicker, add more confectioners' sugar.
• By this point, the cupcakes should be completely cooled. Now you just ice them and serve!