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Ingredients

2 cups white sugar ¾ cup solid vegetable shortening (such as Crisco®) 2 eggs 2 teaspoons ground cinnamon 1 teaspoon ground cloves 1 teaspoon vanilla extract 1 cup buttermilk 1 tablespoon baking soda 3 ½ cups all-purpose flour 2 cups blackberries, drained 3 cups packed brown sugar 1 cup evaporated milk 2 tablespoons butter 1 teaspoon vanilla extract

Nutrition Info

497.3 calories carbohydrate: 90.8 g cholesterol: 32.2 mg fat: 13.4 g fiber: 1.8 g protein: 5.5 g saturatedFat: 4.4 g servingSize: - sodium: 284.7 mg sugar: 68.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
Beat white sugar and shortening together in a bowl using an electric mixer until creamy, add eggs and mix well. Mix cinnamon, cloves, and vanilla extract into creamed butter mixture.
Whisk buttermilk and baking soda together in a separate bowl, stir into creamed butter mixture until thoroughly mixed. Slowly stir flour into butter-buttermilk mixture until batter is smooth, fold in blackberries. Pour batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes. Cool in the pan for 10 minutes before removing to a serving plate.
Combine brown sugar, evaporated milk, and butter in a saucepan, cook and stir mixture over medium heat until a small amount of brown sugar mixture dropped into cold water forms a soft ball. Remove saucepan from heat and stir in vanilla extract. Beat by hand until icing is thick. Spread icing quickly over top and sides of cake.

1 9x13-inch cake

Delicious cake made with fresh blackberries and topped with caramel icing.