"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Blackberry Wine Cake Recipe

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This recipe for Blackberry Wine Cake, by , is from The Sharp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Drucilla Sharp Gambrell
Added: Wednesday, October 1, 2008


1 box white cake mix
1 cup oil
1 box blackberry gelatin
1 cup blackberry wine
4 eggs
2 tsp vanilla flavoring

Cream cheese icing:
1 (8 oz) pkg cream cheese, softened
1 stick butter, softened
1 pound powdered sugar
1 tsp vanilla flavoring

Mix together with mixer. Pour into a bundt (or large tube) cake pan that has been sprayed with Bakerís Joy. Bake 325ļ for 45-50 minutes. Cool 15 minutes before removing from pan. Cream butter and cream cheese until fluffy. Add sifted sugar and vanilla. Mix well. Spread on cake. Store in covered container in refrigerator.

Other Icing Options:
- Drizzle wine over cake and sprinkle with powdered sugar
- Mix wine and powdered sugar for a glaze

Personal Notes:
Personal Notes:
From the kitchen of Ruby Gambrell (Drucilla's mother-in-law) and Mildred Bright, wife of a former minister.




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