This recipe was submitted to a Southern Living recipe contest and won Dessert of the Year. It graces the cover of the 20th anniversary edition of the SL Annual Recipes Cookbook. It's a beautiful and delicious cake. We made it for Easter last year, and the family prounounced that it will be our traditional Easter cake from that moment on. Southern U.S. region, of course.
Ready, Set, Cook! Reynolds Wrap Contest Entry. Inspired by the numerous delectable pastries and tartlets you see in the bakery windows in Paris. The honey and lavender helps accentuate the pears and peach fruit. These are simple to make yet so tasty and eye pleasing. A wonderful breakfast compliment, after school snack and after dinner dessert!
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.
You'll find these bars at Starbucks during special holidays. The texture is like a chewy brownie, but the flavors include white chocolate, zesty orange, and cranberry, finished with a cream cheese frosting. NOTES - this recipe uses a 10x15 pan. One of the photos shows you how to make the right cuts to create signature triangle shapes.
Nov. 2013 note - the bars bought from Starbucks have gone down-hill this year with icing that is flavorless and no real ginger flavor to the bars. Skip Starbucks and make your own!
For Valentine's Day, I used a heart-shaped cookie cutter and tinted the icing pink. They were beautiful!