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Blackberry Wine Cake Recipe

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This recipe for Blackberry Wine Cake is from Cookbook with Anne & Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 box white cake mix
1 box jello (raspberry/black raspberry/blackberry)
4 eggs
1/2 c oil
1 c blackberry wine
1/2 c chopped pecans
Glaze:
1 stick real butter
1 c powdered sugar
1/2 c blackberry wine
Directions:
Directions:
Mix jello & cake mix. Add eggs, oil, and wine and mix until lumps are dissolved. Grease and flour bundt pan. Sprinkle nuts evenly in bottom of pan. Pour batter over nuts and bake at 350º F for 50 - 60 minutes. Remove from oven. Place pan on cooling rack . Use skewer or icepick to poke holes in cake for glaze.

Mix glaze ingredients in saucepan and bring to a boil. Pour half of mixture over warm cake (in pan). After cooling for an additional 30 minutes, remove cake to a plate and poke holes in top part of cake. Reheat remaining glaze until runny and pour over top of cake. Much of the glaze will pool on the plate, you can spoon it up and continue pouring over cake until more is absorbed.

Refrigerate overnight and serve with whipped topping.

Variations: Chocolate cake mix, cherry or raspberry wine and jello, using almonds instead of pecans. Peach wine and jello with white cake. Any sweet fruit flavored wine would work with corresponding jello flavor.
Personal Notes:
Personal Notes:
Found this recipe on the back of a bottle of St. James (Missouri) blackberry wine.

 

 

 

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