|Blackberry Pound Cake|
I would like to thank every one's comments and encouragement over the past few month. I have received a lot of personal messages and Facebook love. I am humbled that my last post touched so many of you. I have wanted to write a blog to condense and share my family memories for a few years, but I never thought people would be interested. You all have proved me wrong. Thank you!!
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Blackberry Pound CakeI made this cake because after I finished making my Blackberry Lemon Thyme jam, I had a little over a half of a cup of berries left. I was like a kid with Christmas money burning a hole in my pocket. I had to do something with them. This is what I came up with. As I pulled this cake out of the oven, my doorbell rang and a group of great friends stopped in. We all sat down to a slice of warm cake. It was melt in your mouth delicious. They left with a few more pieces for breakfast and a huge bag of fresh veggies. For those that have ever dropped by, you know you will never leave hungry!
1 cup butter, softened
3 cups sugar
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup whipping cream
1 tsp vanilla extract
1 tsp almond extract
1/2-1 cup blackberries
Grease a Bundt pan. Using a mixer, cream butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder and salt. Alternately add the flour mixture and cream to already mixed ingredients beginning and ending with flour. Make sure to only mix until incorporated. (Do not over mix or you will have a tough cake.) Stir in the flavoring.
|Blackberries in the greased Bundt pan.|
Recipe adapted from Paula Deen's book Christmas with Paula Deen
|Who wants a slice?|