Blackberry Wine Cake
photo by Diana Yen
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 118.29 ml nuts, chopped (I used walnuts)
- 510.29 g white cake mix
- 85.04 g blackberry Jell-O (can use raspberry or black cherry)
- 4 eggs
- 118.29 ml cooking oil
- 236.59 ml blackberry wine (I used Mogan David)
-
Glaze
- 236.59 ml powdered sugar
- 118.29 ml blackberry wine
- 118.29 ml butter
- 236.59-354.88 ml 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).
Reviews
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RECIPE SUBMITTED BY
Dreamgoddess
United States