Oh my, this is just wonderful!!! It will be the dessert of the summer I'm thinking, light and moist and just out of this world delicious!!
![[Image: BlackberryBlisscake.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/BlackberryBlisscake.jpg)
Lorraine sent me the recipe, then I compared it to the one I had and lo and behold, same recipe with very little differences. Have no idea who's it is....but, it's mine now.
This is the version I made -
Blackberry Wine Cake
1 pkg. (3 oz.) Royal blackberry gelatin (I used Jell-O Blackberry Fusion aka fusion de zarzamora)
1 pkg. white cake mix (18.5 oz) (I used Duncan Hines Classic White)
4 eggs
1/3 cup applesauce
1 cup Blackberry wine (I used Harbinger’s Blackberry Bliss)
1/2 cup toasted, chopped pecans
Preheat oven to 325F.
Combine the gelatin and cake mix; add eggs, applesauce and wine. Beat with a mixer on low speed until moistened, then beat on medium speed 3 minutes, scraping bowl frequently.
Spray the bottom of a Bundt pan and line with wax paper* (or parchment – note: don’t know how that would work) or lightly flour. Sprinkle pecan pieces in bottom of pan. Pour in the batter and bake for 45-50 minutes.
While cake bakes, make the glaze When cake is done, take fromoven and pour 2/3 of the glaze over the warm cake while still in the pan. Let cool 30 minutes and turn the cake our of the pan and let it cool.
Glaze:
1/2 cup butter
1/2 cup blackberry wine
1 cup powdered sugar
Mix the butter and wine in a small saucepan and bring to a hard boil. Remove from heat and wait for cake to be done.
Add powdered sugar to the 1/3 remaining glaze, whisking, until thickened and pour over cake.
*I didn't use a bundt pan, I used a 14" X 4 1/2" loaf pan plus enough battter to make a small loaf pan size for tasting.
This is so good!!!
---
Lorraine's version says you can substitute peach jell-o and peach wine (oh, wouldn't Schnapps be delicious
) for a peachy cake.
But, alas the little old winemaker wants the Chocolate Flan cake instead...darn and this wine cake is so easy and fast.
Lorraine sent me the recipe, then I compared it to the one I had and lo and behold, same recipe with very little differences. Have no idea who's it is....but, it's mine now.
This is the version I made -
Blackberry Wine Cake
1 pkg. (3 oz.) Royal blackberry gelatin (I used Jell-O Blackberry Fusion aka fusion de zarzamora)
1 pkg. white cake mix (18.5 oz) (I used Duncan Hines Classic White)
4 eggs
1/3 cup applesauce
1 cup Blackberry wine (I used Harbinger’s Blackberry Bliss)
1/2 cup toasted, chopped pecans
Preheat oven to 325F.
Combine the gelatin and cake mix; add eggs, applesauce and wine. Beat with a mixer on low speed until moistened, then beat on medium speed 3 minutes, scraping bowl frequently.
Spray the bottom of a Bundt pan and line with wax paper* (or parchment – note: don’t know how that would work) or lightly flour. Sprinkle pecan pieces in bottom of pan. Pour in the batter and bake for 45-50 minutes.
While cake bakes, make the glaze When cake is done, take fromoven and pour 2/3 of the glaze over the warm cake while still in the pan. Let cool 30 minutes and turn the cake our of the pan and let it cool.
Glaze:
1/2 cup butter
1/2 cup blackberry wine
1 cup powdered sugar
Mix the butter and wine in a small saucepan and bring to a hard boil. Remove from heat and wait for cake to be done.
Add powdered sugar to the 1/3 remaining glaze, whisking, until thickened and pour over cake.
*I didn't use a bundt pan, I used a 14" X 4 1/2" loaf pan plus enough battter to make a small loaf pan size for tasting.
This is so good!!!
---
Lorraine's version says you can substitute peach jell-o and peach wine (oh, wouldn't Schnapps be delicious
) for a peachy cake.But, alas the little old winemaker wants the Chocolate Flan cake instead...darn and this wine cake is so easy and fast.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
