Blackberry Wine Cake

Of all the desserts I make, this cake is my sister’s favorite.  She lives about 4 hours away from me and we don’t get to see each other very often.  When she does get a chance to come back home, she makes sure to let me know in advance how much she would love it if I baked a Blackberry Wine Cake for her.

I originally found the recipe online several years ago, but no longer remember where I found it.  The cake is very moist and was an immediate hit with my family.  After making the cake for the first time, I posted the recipe for it here at Food.com so I wouldn’t lose it.

I keep telling my sister how extremely easy it is to make this cake and I’ve even given her the recipe…her only comment is that it tastes better when I make it.  I think someone just doesn’t want to make the time to bake!

Blackberry Wine Cake

1/2 c chopped nuts (I use walnuts)

18 oz box white cake mix

3 oz blackberry jell-o  (if you can’t find blackberry, you can use raspberry or black cherry)

4 eggs

1/2 c cooking oil

1 c blackberry wine (I use Mogan David)

Glaze:

1 c confectioners sugar

1/2 c blackberry wine

1/2 c butter

additional confectioners sugar to thicken the glaze

Preheat the oven to 325 degrees.  Grease and flour a tube or Bundt pan.  Sprinkle the nuts in the bottom of the pan.  Combine the cake mix and jell-o powder; add the eggs, oil and wine.  Mix just until moistened on low speed.  Increase the speed to medium and beat for 2 minutes.  Scrape down the sides of the bowl frequently.  Pour in the cake pan and bake for about 1 hour.  Test the cake for doneness after about 50 minutes.  A toothpick inserted in the cake should test clean.

Glaze:  In a saucepan, combine the confectioners sugar, wine and butter; bring to a boil.  The glaze will be thin at this point.  While the cake is still warm and in the pan, pour half of the glaze on the cake.  Let the cake sit for 30 minutes so the glaze will be absorbed.  Turn the cake out of the pan and let it completely cool.  Thicken the remaining glaze with additional confectioners sugar.  Pour the glaze over the cake. 

This makes a lot of glaze, so you could cut the glaze ingredients in half if you prefer less on the cake.

How’s that for quick and easy??  Not to mention so yummy!  I love the delicate pink color of the cake and glaze!

Today I’m joining Miz Helen at her Country Cottage for Full Plate Thursday and Designs by Gollum for Foodie Friday. 

Thanks bunches for visiting me today.  Hope to see you again soon!

DG