Huckleberry Buttermilk Spice Cake

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2/3 cup unsalted butter
1 ½ cups sugar
2 eggs
2 ½ cups all purpose flour
½ tsp salt
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp baking soda
1 tsp freshly ground whole nutmeg
½ cup buttermilk (when buttermilk is unavailable, simply use ½ cup of milk with 1 tsp of white vinegar)
1 lb. frozen huckleberries
3 tsp sugar

Combine sugar and butter and then beat thoroughly. Add eggs, one at a time, beating well. Sift flour and next five ingredients together. Add to butter mixture a little at a time alternating with the buttermilk. Fold in huckleberries and smooth out batter into a greased and lightly floured 13 cup Bundt pan (15 cup rectangular pan would work). Sprinkle the batter with the last 3 tsp’s of sugar, and bake at 350 degree’s for 40-50 minutes or until a wooden or metal skewer comes clean.

recipe by Paul Hughes, contributor


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