Ingredients
-
1/2
-
18
-
3
-
4
-
1/2
-
1
-
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
Blackberry Wine Cake, I made this recipe a couple of months ago, and my whole family just devoured it. My mom said it was the best cake she had ever eaten. It’s a little different than the other recipes for Blackberry Wine Cake that are posted here. I had misplaced the recipe after making it and hunted all over the ‘net trying to find it again, with no luck. I finally found my copy today and I’m posting it so I never lose it again! The prep time includes the time to let the cake sit in the pan absorbing the glaze., I have made this cake, exactly as written, three times within a ten day period for Christmas events. Mostly to use up the wine. It has been a hit every time! Thanks for sharing the recipe. It’s going in my personal recipe box., how do I print recipe
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Steps
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1
Done
|
Preheat the Oven to 325 Degrees. |
|
2
Done
|
Grease and Flour a Bundt Pan; Sprinkle the Nuts in the Bottom of the Pan. |
|
3
Done
|
in a Large Bowl, Combine the Cake Mix and Gelatin. |
|
4
Done
|
Add the Eggs, Oil and Wine. |
|
5
Done
|
at Low Speed, Beat Just Until Moistened. |
|
6
Done
|
Increase the Speed to Medium and Beat For 2 More Minutes; Scrape the Bowl Frequently. |
|
7
Done
|
Pour in the Bundt Pan and Bake For 45-50 Minutes. |
|
8
Done
|
Glaze: Bring the 1 C Powdered Sugar, Wine and Butter to a Boil; the Glaze Will Be Fairly Thin. |
|
9
Done
|
While the Cake Is Still Warm and in the Bundt Pan, Pour Half of the Glaze on the Cake. |
|
10
Done
|
Let the Cake Sit For 30 Minutes to Absorb the Glaze. |
