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Ingredients

3 tablespoons milk 1 teaspoon vinegar 1 cup white sugar ¾ cup butter, softened 2 eggs 1 teaspoon baking soda 1 teaspoon ground cardamom 1 teaspoon ground cloves 1 teaspoon ground nutmeg 1 ½ cups all-purpose flour 1 cup mashed blackberries 1 (16 ounce) package confectioners' sugar ½ cup butter, softened ½ cup mashed blackberries 2 tablespoons milk ½ cup shredded coconut ½ cup chopped pecans

Nutrition Info

375 calories carbohydrate: 52.5 g cholesterol: 61.8 mg fat: 18.4 g fiber: 1.6 g protein: 2.8 g saturatedFat: 10.2 g servingSize: - sodium: 198.9 mg sugar: 42.2 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
Stir milk and vinegar together in a small bowl, set aside to sour for 5 minutes.
Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until creamy and smooth, beat in eggs, soured milk, baking soda, cardamom, cloves, and nutmeg. Gradually stir in flour until just incorporated. Fold in 1 cup blackberries. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 35 minutes. Allow cake to cool.
Beat confectioners' sugar and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy, mix in 1/2 cup blackberries and milk until frosting is desired thickness. Spread icing on the cooled cake, sprinkle with coconut and pecans.

1 9-inch cake

This yummy blackberry cake is yummy year-round. I especially love it served warm for dessert in the winter, because the spices warm me up!