BLACKBERRY WINE CAKE
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.
Provided by Dreamgoddess
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- 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).
Nutrition Facts : Calories 591.9, Fat 31.1, SaturatedFat 9.2, Cholesterol 98.8, Sodium 536.9, Carbohydrate 73.6, Fiber 1.1, Sugar 59.2, Protein 6.8
GRANDMA'S BLACKBERRY CAKE
I remember going berry picking with Mom and Grandma. Even at 70 years old, Grandma could pick 3 gallons of berries before I had my pail half full. Grandma made up this blackberry cake recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.
Nutrition Facts : Calories 312 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 410mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
BLACKBERRY WINE CAKE
This is my spin on a delicious recipe I found a few years ago. My DH LOVES this - and everyone I make it for flips. DH take sit to work and gets recipe requests. My SIL makes it frequently and gets rave reviews too! HALF TO FULL BOX OF JELLO WILL DEPEND ON YOUR TASTE PREFERENCES AND THE WINE YOU USE. ORINGINALLY RECIPE...
Provided by Michelle Waco
Categories Cakes
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Spray bundt pan with cooking spray.
- 2. Mix cake mix and jello.
- 3. Add eggs, oil and wine.
- 4. Beat at low, medium speed (as directed on cake mix box).
- 5. Bake at 350 degrees for 50-60 minutes (until a toothpick comes out clean). Cool completely.
- 6. Mix powdered sugar and enough wine to thin to spreading consistency. Should be slightly thick as it will "loosen" and run down sides.
- 7. Drizzle over cake. Garnish with fresh berries or as desired and serve.
BLACKBERRY WINE-GLAZED CAKE
I got this recipe by Brenda McRae off the internet. I used Mogan David wine; the recipe indicates that Ms. McRae has tried several brands of wine. It is very moist, and the glaze makes it. I estimated the preparation time. Toni in Colorado
Provided by Toni in Colorado
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Spray bake pan (I used a 9 x 13) with cooking spray.
- Mix cake mix and jello.
- Add eggs, oil and wine.
- Beat at low, medium speed (as directed on cake mix box).
- Bake at 350 degrees for 50-60 minutes.
- Mix powdered sugar and enough wine to thin to spreading consistency.
- Drizzle over cake.
BLACKBERRY WINE CAKE I
When you are baking this cake, your house will smell so good!
Provided by Suzanne Stull
Categories Coffee Cake From a Mix
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour on 9 or 10 inch tube pan. Put chopped pecans in bottom of pan.
- Combine the cake mix, blackberry gelatin, eggs, oil, and 1 cup blackberry wine. Beat for 2 minutes then pour batter over top of pecans.
- Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes or until cake tests done. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.
- To Make Blackberry Wine Glaze: Mix together the confectioner's sugar, 1/2 cup blackberry wine, and the softened butter or margarine. Beat until smooth.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 43.5 g, Cholesterol 70.6 mg, Fat 22.6 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 6.5 g, Sodium 323.8 mg, Sugar 33.9 g
BLACKBERRY WINE CAKE
I found a blackberry wine cake recipe on here (JAP), but adjusted it just a tad after making it according to the recipe, and it was incredible.
Provided by Penny R
Categories Cakes
Time 1h
Number Of Ingredients 9
Steps:
- 1. Cake: 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, Jello, eggs, oil and wine. Beat at low speed for 2 minutes. Pour in the Bundt pan and bake for 45-50 minutes.
- 2. Glaze: Bring 1 cup powdered sugar, wine and butter to a boil; the glaze will be really thin. While the cake is still warm and in the Bundt pan, poke holes in the top with a large fork at about 1" intervals. 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 (approx. 1 cup, depending on how thick you want it) and drizzle over the cake. NOTE: The chopped nuts are optional, but they really do add to the flavor of the cake.
BLACKBERRY WINE CAKE
Delicious cake! I have never actually glazed it; i prefer to garnish with fresh berries and mint leaves. Also, if you can't find blackberry gelatin, use black raspberry or black cherry. Prep time is for before baking, and does not include cooling time.
Provided by Paula in Colorado
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- FOR CAKE: Mix all ingredients in a large mixing bowl and beat at medium speed for 2 minutes.
- Pour into a greased and floured tube pan and bake at 350* F for 45 minutes.
- When done, remove from oven, leave in panand pour glaze over hot cake.
- Let cool and then remove from pan onto a cake rack and turn top side up.
- FOR GLAZE: Mix powdered sugar and oil, adding enough blackberry wine to make a thin glaze.
Nutrition Facts : Calories 335.6, Fat 16.2, SaturatedFat 2.5, Cholesterol 71.4, Sodium 310.3, Carbohydrate 44.2, Fiber 0.5, Sugar 28.8, Protein 4
BLACKBERRY WINE CAKE
Here is an indulgent treat, sure to please at dinner parties or anywhere. If you love blackberries, this is not to be missed. Not only is this one delicious cake, but it's incredibly easy to make.
Provided by Fauve
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Place in Pam-sprayed bundt pan.
- Bake at 350° for 40-45 minutes.
- Remove from pan to cake plate.
- While cake is still warm, mix glaze ingredients and pour glaze over cake.
- *Optional:Before adding glaze you may pour some of the wine over the cake first (slowly).
- This allows cake to take on a stronger blackberry flavor.
- Then add glaze.
- Garnish with fresh or frozen blackberries, if desired.
- For added flavor, soak berries in a bit of wine and powdered sugar before garnishing.
Nutrition Facts : Calories 4920.2, Fat 295.1, SaturatedFat 43.1, Cholesterol 846, Sodium 3760.6, Carbohydrate 529.8, Fiber 4.7, Sugar 404.7, Protein 48.7
BLACKBERRY CAKE
Wild blackberries are plentiful here, so I started making this cake to put that pretty crop to good use. Everyone loves it.-Doris Martin, Bostic, North Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the cake mix, gelatin, oil and milk until blended. Add eggs, one at a time, beating well after each addition. Fold in the blackberries, coconut and pecans. Pour into three greased 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For icing, cream butter in a small bowl. Add sugar and milk; beat until icing achieves desired consistency. Stir in the blackberries, coconut and pecans. Spread icing between layers and over the top and sides of cake.
Nutrition Facts : Calories 590 calories, Fat 35g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 320mg sodium, Carbohydrate 66g carbohydrate (50g sugars, Fiber 3g fiber), Protein 5g protein.
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