Fortis Vineyards Berry-Port Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ c. blackberries
¾ c. raspberries
¼ c. port wine
1¼ c. sugar
½ c. room temperature butter
1 c. self-rising flour
2 large eggs
vanilla ice cream for serving (You could use whipped topping, but...why??)
*Note: use fresh or thawed berries...fresh is immensely better, however!
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Directions: |
Directions:Preheat oven to 350º .
In a large bowl, mix the blackberries, ½ cup raspberries, port and ¼ cup sugar.
Butter and flour a 9-inch cake pan with removable rim.
Using a high speed setting on the mixer, beat 1 cup sugar and ½ cup butter until well blended. Add eggs and beat until fluffy. Add 1 cup flour. Mix until thoroughly blended and a stiff batter forms.
Scrape/pour batter into cake pan and smooth the top. Drain wine marinade into a small bowl, spoon drained berries plus 2 tablespoons of marinade on top of the batter. You won't use all of the berries - save some to use for serving.
Bake at 350º until the cake pulls away from the pan sides, 50 - 55 minutes. Run a thin-bladed knife between cake and rim, and let cool for at least 10 minutes.
Remove rim and sprinkle cake with a little sugar. Cut into wedges and top with ice cream, reserved berries and marinade. |
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Number Of
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Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:1/2 hour prep, 50-55 minutes for baking. |
Personal
Notes: |
Personal
Notes: This recipe is from Sunset magazine, circa 1997 or 1998. I have used it for years at holiday gatherings, or just because. It's an easy butter cake with a fun twist using berries and port. You can use blueberries, too. This is one I get requests for, and is so easy to make, I'm almost ashamed. Almost.
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