Blackberry Wine Cake

Submitted by Dreamgoddess

"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."

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photo by Diana Yen

Ready In:: 1hr 30mins
Ingredients:: 10
Serves:: 10-12

ingredients

¹⁄₂ cup nuts, chopped (I used walnuts)
18 ounces white cake mix
3 ounces blackberry Jell-O (can use raspberry or black cherry)
4 eggs
¹⁄₂ cup cooking oil
1 cup blackberry wine (I used Mogan David)
Glaze
1 cup powdered sugar
¹⁄₂ cup blackberry wine
¹⁄₂ cup butter
1 - 1 ¹⁄₂ cup powdered sugar (to thicken the glaze)

directions

Preheat the oven to 325 degrees.
Grease and flour a Bundt pan; sprinkle the nuts in the bottom of the pan.
In a large bowl, combine the cake mix and gelatin.
Add the eggs, oil and wine.
At low speed, beat just until moistened.
Increase the speed to medium and beat for 2 more minutes; scrape the bowl frequently.
Pour in the Bundt pan and bake for 45-50 minutes.
Glaze: Bring the 1 c powdered sugar, wine and butter to a boil; the glaze will be fairly thin.
While the cake is still warm and in the Bundt pan, pour half of the glaze on the cake.
Let the cake sit for 30 minutes to absorb the glaze.
Turn the cake out of the pan and completely cool.
Thicken the remaining half of the glaze with additional powdered sugar and pour over the cake.
(NOTE: I tried to put in just additional powdered sugar to thicken the glaze, but it wouldn't accept it without an amount. I'm guessing on the additional amount that I actually used. I think it was about an additional cup of powdered sugar to thicken the glaze to the consistency that I wanted. Of course, you can use the amount necessary to thicken to the consistency that you like).

Questions & Replies

Can this cake be frozen before putting the glaze on top of the cake (but after putting the glaze on when it’s still in the pan)

mthompokc
how do I print recipe

Jackie W.

Reviews

This is a wonderful recipe! I have made it several times. I've also made it using strawberry wine and jello. It was just as good, if not better! I'm about to try it with peach! I also have to add more powdered sugar, and use less wine in the glaze.

tilleylail
A great cake. I used StJames blackberry wine. I think St James wines are the best wines that you can buy. It put this cake over the top. I used pecans because that is what I had on hand. A company cake for sure.

mr gene
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.

Angie C.
what type of nuts do you use?

Keeli B.
My husband tried a piece of Blackberry Wine Cake at a farm auction. He came home and told me to try to make one. I made this one. He loved it. Will be sure to make it again... Thanks for posting this recipe...

lillbit