(by Shirley McNevich)
1 cup Crisco shortening
3 eggs
2 cups white sugar
1 cup fresh or frozen blackberries
1 cup buttermilk
1 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. ground cloves
3 cups flour
In a mixer add Crisco and white sugar--beat. Add eggs--beat. In a small bowl add buttermilk and baking soda--stir. Add buttermilk mixture to mixer--beat. Add salt, nutmeg, cinnamon and ground cloves--beat. Add blackberries--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost if desired.
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