Blackberry Cake #2

From: Felicia Pickering MNHAN063@SIVM.SI.EDU

Date: Mon, 15 Jul 1996 16:51:05 EDT
Note that this cake is intentionally dry because it’s meant to be topped
with ice cream or a big dollop of whipped cream.

Preheat oven to 375 F. Butter the sides and bottom of a 10-inch springform
pan and line the bottom with a circle of parchment paper or wax paper.
Combine the flour, baking soda, and cream of tartar; set aside. With
electric mixer (using paddle attachment if you have one), cream the butter
and sugar until white and fluffy. Add 1 egg and mix at medium speed until
smooth. Stop the mixer and scrape down the sides and bottom of the bowl.
Add one-third of the flour mixture, then the second egg, another third of
the flour, the last egg, and the rest of the flour, stopping to scrape the
bowl after each addition. Continue mixing at medium speed until the batter
is very smooth, about 10 minutes. (It’s important to beat enough air into
the batter to make it very light. If you skimp on the mixing time, your
cake will be too dense and won’t rise to its potential.) Pour the batter
into the prepared pan. Smooth the surface with a rubber scraper or the back
of a spoon, then scatter the berries on top in a single layer. Bake for 50
minutes to 1 hour. The cake is done when the top is golden brown and firm
to the touch, and the sides have pulled away from the pan. A knife inserted
in the cake should come out clean except for berry juice. Turn the cake out
of the pan immediately and cool on a wire rack. You can sift a little
powdered sugar on top before serving though it doesn’t really need it.
Serve topped with softly whipped, unsweetened cream or vanilla ice cream.

VARIATIONS: This cake is just as good with boysenberries, loganberries,
olallie berries, red currants, or a mixture. Choose the variety that is
the plumpest and sweetest on the day you want to bake.

Recipe is from _The American Baker_ by Jim Dodge with Elaine Ratner.

EAT-L Digest 14 July 96