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.
![[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
![](/ssl_proxy.php?url=/ubbthreads/images/graemlins/smile.gif)
But, alas the little old winemaker wants the Chocolate Flan cake instead...darn and this wine cake is so easy and fast.
![](/ssl_proxy.php?url=/ubbthreads/images/graemlins/smirk.gif)
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com