Blackberry Wine Cake

Recipe by Dreamgoddess
READY IN: 1hr 30mins
SERVES: 10-12


  • 12
    cup nuts, chopped (I used walnuts)
  • 18
    ounces white cake mix
  • 3
    ounces blackberry Jell-O (can use raspberry or black cherry)
  • 12
    cup cooking oil
  • 1
    cup blackberry wine (I used Mogan David)
  • Glaze
  • 12
    cup blackberry wine
  • 12
    cup butter
  • 1 - 1 12
    cup powdered sugar (to thicken the glaze)


  • 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).