Crisp Evenings Blackberry Cake

• Cake:
• 3 tablespoons milk
• 1 teaspoon vinegar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon ground cardamom
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 1/2 cups all-purpose flour
• 1 cup mashed blackberries
• Icing:
• 1 (16 ounce) package confectioners' sugar
• 1/2 cup butter, softened
• 1/2 cup mashed blackberries
• 2 tablespoons milk
• 1/2 cup shredded coconut
• 1/2 cup chopped pecans

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
2. Stir milk and vinegar together in a small bowl; set aside to sour for 5 minutes.
3. Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until creamy and smooth; beat in eggs, soured milk, baking soda, cardamom, cloves, and nutmeg. Gradually stir in flour until just incorporated. Fold in 1 cup blackberries. Pour batter into the prepared pan.
4. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 35 minutes. Allow cake to cool.
5. Beat confectioners' sugar and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy; mix in 1/2 cup blackberries and milk until frosting is desired thickness. Spread icing on the cooled cake; sprinkle with coconut and pecans.

milk, vinegar, white sugar, butter, eggs, baking soda, ground cardamom, ground cloves, ground nutmeg, flour, mashed blackberries, icing, sugar, butter, mashed blackberries, milk, shredded coconut, pecans

Taken from www.allrecipes.com/recipe/232733/crisp-evenings-blackberry-cake/ (may not work)