Dutch Blackberry Cake Recipes

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.

Steps:

• Prepare grill or campfire for low heat, using 16-20 charcoal briquettes or large wood chips., Line an ovenproof Dutch oven with heavy-duty aluminum foil; add pie filling. In a large bowl, combine the cake mix, water and oil. Spread over pie filling., Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 8-10 of them. Using long-handled tongs, place remaining briquettes on pan cover., Cook until filling is bubbly and a toothpick inserted in the topping comes out clean, 30-40 minutes. To check for doneness, use the tongs to carefully lift the cover. If desired, serve with ice cream.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix blackberries and sugar together in a bowl. Transfer to a 9x13-inch glass baking pan and spread evenly over the bottom.
• Sprinkle cake mix evenly over the berries. Place butter slices evenly over the cake mix; most of the cake mix should be covered with butter slices. Do not mix or stir.
• Bake in the preheated oven until topping is golden brown, about 45 minutes. Serve warm.

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

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

Steps:

• In large bowl mix cake mix, eggs, oil and Jello on high speed with electric mixer about 2 minutes.
• Add berries; mix until blended well.
• Pour into greased and floured 9x13-inch pan.
• Bake at 350 until fork inserted in center comes out clean, about 40-45 minutes.
• Allow cake to cool completely.
• In bowl make icing by beating cream cheese and butter until smooth. Gradually add confectioners' sugar.
• Frost cake, chill and serve.