Ingredients
2 cups buttermilk
2 teaspoons baking soda
2 cups white sugar
4 cups all-purpose flour
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 cup butter
1 cup fresh blackberries
1 cup raisins
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Wire leveler for perfectly flat cake layers
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake layer pans. Dissolve the baking soda in the buttermilk. Combine the sugar, 3 1/2 cups of the flour, ground nutmeg, ground cloves, ground cinnamon and the butter. Stir in the buttermilk mixture. Toss the blackberries and raisins with the remaining 1/2 cup of flour to coat. Mix in the blackberries and the raisins into the batter and stir until evenly distributed. Pour batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until a toothpick inserted near the center of the cakes comes out clean.