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Blackberry Cake

This is a classic cast iron baking recipe. You can also cook corn bread and other cakes in the same manner.

2 cups flour
1 1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract

3 cups blackberries
1/4 cup butter
1/2 cup brown sugar
1/2 cup chopped pecans
dash cinnamon
dash nutmeg

In a 10 or 12-inch cast iron skillet, or comparable baking tin, melt 1/4 cup butter, add brown sugar and stir until blended. Remove from heat and add chopped pecans, cinnamon, and nutmeg. Next spread the blackberries evenly over the bottom of the pan. Set this aside and preheat oven to 375 degrees F.

To make cake portion, mix flour, sugar, baking powder, salt, milk, eggs, vegetable oil and vanilla extract in a bowl. Blend for a couple of minutes until most of the lumps have been smoothed out. Pour this mixture evenly over blackberries and place in oven for 45 minutes or until the cake has been thoroughly cooked. You will know it is done when you can put a knife in the batter and when you extract it, it does not come away with batter sticking to it.

You may serve this cake warm. It can be served directly from the frying pan or flipped upside down on a plate. To do this, run a knife around the edge, place a plate upside down on the pan and, holding the plate and pan, flip. The cake should fall out onto the plate.

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