Best 4 Blackberry Wine Cake Recipes
Are you looking for a delicious and delightful recipe to make a blackberry wine cake? You're in luck! This flavorful cake is sure to be a hit at your next gathering. With its moist and fluffy texture, and delectable blackberry wine flavor, this cake is a perfect dessert for any occasion. Read on to discover the best recipe for blackberry wine cake and impress your friends and family with your baking skills.
Here are our top 4 tried and tested recipes!
BLACKBERRY WINE CAKE II
An easy cake to make. Cake mix is combined with blackberry wine and blackberry flavored gelatin, then baked in a Bundt pan.
Provided by EYEPEAR
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in eggs, oil and blackberry wine. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. 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 the Glaze: In a small bowl, stir together the confectioners' sugar and 1/2 cup blackberry wine.
Nutrition Facts : Calories 297.6 calories, Carbohydrate 41.8 g, Cholesterol 46.5 mg, Fat 11.5 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 2 g, Sodium 242.5 mg, Sugar 33.7 g
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 Desserts Cakes Cake Mix Cake Recipes Coffee Cake
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.
Tips:
- For the best flavor, use fresh blackberries. If fresh blackberries are unavailable, frozen blackberries can be used. Just be sure to thaw them completely before using.
- If you don't have a Bundt pan, you can use a 9x13 inch baking pan. Just be sure to adjust the baking time accordingly.
- To make a gluten-free version of this cake, use a gluten-free flour blend. Be sure to check the label to make sure that the flour blend contains xanthan gum.
- This cake can be stored at room temperature for up to 3 days. It can also be stored in the refrigerator for up to 5 days.
- This cake can be frozen for up to 3 months. To freeze, wrap the cake tightly in plastic wrap and then place it in a freezer bag. When you're ready to serve, thaw the cake overnight in the refrigerator.
Conclusion:
Blackberry wine cake is a delicious and easy-to-make dessert. It's perfect for any occasion, from a casual get-together to a special holiday dinner. The cake is moist and flavorful, with a sweet and tart blackberry filling. The wine adds a touch of sophistication and elegance. If you're looking for a new dessert to try, I highly recommend blackberry wine cake.
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