Dutch Blackberry 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.

BOTERKOEK (DUTCH BUTTER CAKE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
• In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.
• Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.
• Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.

BLACKBERRY FOREST CAKE

Steps:

• Cakes: Preheat oven to 400 degrees. Butter two 9-by-2-inch round cake pans. Line with parchment, then butter parchment. Dust with flour, tapping out excess. Whisk together flour, cocoa, and salt in a bowl. Place butter in another bowl.
• Combine eggs, yolks, and granulated sugar in a heatproof bowl set over a saucepan containing 2 inches of simmering water. Heat, whisking, until sugar is dissolved and mixture is warm. Remove from heat. With an electric mixer, whisk on medium speed 2 minutes. Increase speed to high and whisk until pale and thick, 4 to 5 minutes.
• Sift together dry ingredients over top of egg mixture, then gently fold in. When almost incorporated, fold 1 cup batter into butter, then gently fold butter mixture into remaining batter. Divide batter evenly between prepared pans and bake until tops spring back, 10 to 11 minutes. Invert cakes onto a wire rack, top-sides up; let cool completely.
• Syrup: Heat creme de cassis, granulated sugar, and 3 tablespoons water in a small saucepan over medium, stirring until sugar is dissolved.
• Glaze: Place chocolate in a heatproof bowl. Heat cream in a small saucepan just until bubbling around edges; pour over chocolate. Let stand 5 minutes, then stir until chocolate is melted and mixture is combined. Stir in corn syrup. Let stand until slightly thickened, about 10 minutes.
• Assembly: Stir together jelly and lemon juice in a bowl, then fold in berries. In another bowl, whisk cream with confectioners' sugar to medium-stiff peaks. Brush bottom and sides of cakes generously with syrup (using all of syrup). Place one cake on a serving platter, syrup-side up. Pour 1/2 cup glaze over cake, spreading to edges. Top with 3 cups berry mixture, then dollop evenly with cream. Top with second cake, syrup-side down.
• Pour remaining glaze on top of cake, spreading to edges and allowing to drip down sides. (If glaze gets too thick, reheat in microwave, in 10-second increments.) Refrigerate cake and remaining berry mixture at least 4 hours and up to overnight before serving cake, topped with berry mixture.

DANISH BLACKBERRY JAM CAKE

Steps:

• Preheat the oven to 375°F Cream the butter and sugar together then slowly whisk in the eggs.
• Mix the dry ingredients together in a large bowl. Stir in the egg mixture, buttermilk, & jam. Flour raisins lightly and gently fold into the batter.
• Pour the batter into 2 buttered and lightly floured 8 inch cake pans. Bake for 30 minutes or until a toothpick can be inserted & comes out clean.
• Cool on a wire rack then frost if desired.

BLACKBERRY CAKE

Steps:

• Preheat the oven to 375 degrees. Butter the sides and bottom of a 10-inch springform pan and line the bottom with a circle of parchment.
• Combine the flour, baking soda and cream of tartar; set aside. With the paddle attachment on an electric mixer, cream the butter and sugar until white and fluffy. Add one 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 is 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 will not 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 berries on top in a single layer. (The berries will sink and be covered as the cake rises.) Bake for 50 minutes to an hour. Cake is done when top is golden brown and firm to the touch, and sides have pulled away from pan. A knife inserted in cake should come out clean except for berry juice. Turn cake out of pan immediately and cool on wire rack.
• You can sift a little powdered sugar on top before serving, if you like. Serve topped with softly whipped unsweetened cream or vanilla ice cream.

MELT IN YOUR MOUTH BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
• Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
• Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
• In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
• Bake for 50 minutes, or until cake tests done.

BLACKBERRY DUMP CAKE

Steps:

• Put fruit in the bottom of a 12-inch Dutch oven. Sprinkle flour over the fruit for thickening. Sprinkle the dry cake mix over the fruit and flour. Gently pour the carbonated soda over the cake mix. Cover and bake using 4-6 briquets under the Dutch Oven and 18-22 on the lid of the DO to bake the cake. Baking should take about 35-45 minutes. You will know when it is done. The aroma of the fruit and cake are unmistakable. Let stand to cool. Serve with whipped cream, if desired.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Snacks & Desserts

DUTCH CAKE

Steps:

• Turn oven on to 350 F.
• Cake: Cream the butter and sugar, add egg and then the dry ingredients which have been sifted together first.
• Press into a non-stick flat tin.
• Topping: Cream the butter and sugar and then add the sifted dry ingredients.
• Spread over the cake mixture.
• Bake until cooked which usually takes 20-30 minutes.

BLACKBERRY CAKE

Steps:

• Follow directions on the box, adding suggested ingredients such as eggs and salad oil. However, instead of adding water as the liquid, add half and half in the quantity specified. Stir ingredients in a large bowl until thoroughly blended. Pour into a 12" Dutch oven. Drop blackberries into batter. Bake according to directions on the mix, using 5-6 briquets under the oven and 20-25 on the lid, baking for 30-40 minutes. Because half and half is used rather than water, the cake turns out very rich and much heavier. Very good!Spiced with More Tall Tales - Desserts