I realize this is entitled Blackberry Wine Cake but every time I look at the handwriting, I see “Whine” haha. However that may be due to me having a five-year-old. :-) I can’t say that I have tried blackberry wine cake, but it sounds like the kind of thing that is going to come back in style, much like red velvet and strawberry cake. This recipe calls for a glaze but I suppose you could ice it too. A real cake connoisseur could even make a blackberry icing.

That would not be me.

Look for blackberry wine at places like BevMo and Trader Joe’s, although it can be found online fairly easily. There are many brands from high falutin’ all the way to Manischewitz. I suspect a midrange quality would be sufficient, although if you like dessert wine, the sacrifice of a nice bottle for a bit over a cup for this recipe might be worth it.

The use of four eggs here is going to give you a foamy, airy batter, and maybe even a sponge like cake. Be careful of it falling when you take it out of the oven.

Blackberry Wine Cake

350 for 45 min

1 box Duncan Hines Deluxe Yellow

1 3 oz box blackberry jello dry

4 eggs

1/2 cup Mazola oil

1 cup blackberry wine

Mix all together & beat at medium speed for 1 min. Scrape bowl & continue beating for 1 min. Bake in greased & floured tube pan. Remove from oven & leave in pan. Immediate pour (drizzle) glaze on.

Glaze recipe on back

1 cup powdered sugar

1 tsp Mazola oil

1/c c blackberry wine (really a tiny bit more)

Let cool in pan. [I assume by this note that the ingredients are heated together]