Cake Ingredients:
1 – package white cake mix
4 eggs
½ cup vegetable or canola oil
1 cup blackberry wine
6 oz. jello – blackberry (Jello used to make a blackberry flavor but they stopped. Now I use either Blackberry Fusion or Black Cherry. Mom finds Blackberry gelatin at one of the dollar stores in Louisiana. I haven’t looked for it around here.)
Mix all ingredients together and pour into a greased and floured Bundt type pan. Bake at 350 til a toothpick/cake tester comes out clean – 45 – 50 minutes.
Let cake sit in pan for 5 minutes and then remove from pan. While the cake is still warm, poke holes in it (I use a bamboo skewer) and slowly pour glaze over cake. It will probably all run off but will be absorbed by the cake in just a few minutes.
Glaze:
1-1/2 cups powdered sugar
3/4 cup blackberry wine
1/2 tsp. vanilla extract
Boil the blackberry wine and powdered sugar til it thickens just a bit — maybe 3 – 5 minutes. It should still be a glaze and not a syrup. Remove from heat and stir in the vanilla.
pat says
Your cake looks really good.
QandleQueen says
Looks yummy! Merry Christmas!
pdudgeon says
Thanks Judy! YUM YUM!
Denise says
I remember that cake – you made it at the cabin and it was delicious (until the ants found the last of it – they apparently loved it too). Yummmm pass a slice please. 🙂
Sandra Neel Hutchins says
I used to make Blackberry Wine cake for Christmas. Royal Gelatin came in blackberry flavor. I haven’t made the cake in a few years, so I don’t know if Royal Gelatin still is on the market. Your cake is beautiful!
jayayceeblog says
Oh my gosh, I adore anything baked in a bundt pan and this looks so good. Thanks for the recipe. And a very Merry Christmas to you and your family!
Elaine says
Um, Judy, can you define “stir until thick” for me? I seem to have a bit of trouble with that direction……
Remember that time I tried to make this?
Denise :) says
Judy, this looks delicious! I love your Bundt cake mold, nice cut lines. Thank you for sharing! 🙂
Tracy says
hmmm…we drink blackberry wine when we have a stomach upset…the cake may be an easier way to get it down!
katieQ says
I have a lovely bundt pan just like yours. I haven’t used it in years. Time to break it out and be a Judy copy cat. Thanks for the recipe.
Pat in Washington says
Any recipe that requires the purchase of a bottle of blackberry wine is A-OK with me! 1 cup for the cake, 1 cup for me!
kwiltnkats says
Judy this sounds very good. Don’t think I’ve ever noticed a Blackberry Wine, but BevMo is near. I’ll be giving this a try this weekend. Sandi