blackberry cake and caramel frosting

• </p> <p>Source: <i>Taste of Freedom Cookbook</i>, Louisa Chapter Daughters of the American Revolution, Louisa, Kentucky</p><p>1 cup butter flavored Crisco <br>2 cups granulated sugar <br>2 eggs <br>1 teaspoon cinnamon <br>1 teaspoon allspice <br>1 teaspoon nutmeg <br>4 cups flour <br>1/2 teaspoon salt <br>1 cup sour milk (1 cup sweet milk plus 1 tablespoon vinegar) <br>1 teaspoon baking soda dissolved in half of milk <br>3/4 cup blackberries plus 1/4 cup juice <br>1/2 cup chopped nuts</p><p><u>Frosting</u><br>1 cup light brown sugar (firmly packed) <br>5 tablespoons canned milk (carnation) <br>1 tablespoon butter <br>1/2 teaspoon salt <br>1 teaspoon vanilla extract<br>2 2/3 cups confectioners' sugar, sifted</p><p>Cake: Cream Crisco and sugar; add eggs and beat well. Add flour and spices (sifted together) alternately with milk. Fold in berries, juice, and nuts, gently.</p><p>Bake in a 10-inch tube pan for 1 hour and 10 minutes. Use cake tester. Bake a few more minutes if needed
• . Bake in a 350 degree F oven. Frost and dust with confectioners' sugar.</p><p>Easy Caramel Frosting: In saucepan, mix first four ingredients. Heat to boiling; stirring constantly. Remove from heat to cool. Stir in vanilla. Add confectioners' sugar about 3 tablespoonfuls at a time. Beat until smooth and creamy. Frost cake.</p><p>A collection of 200 recipes. Cost: $12.00 Please make check or money order payable to:</p><p>Louisa Chapter Daughters of the American Revolution<br>Attn: Hazel Compton<br>Rt. 6 Box 15905<br>Louisa, KY 41230 </p>