Ingredients for Blackberry Wine Cake
- White Cake Mix
- Blackberry Wine
- 1/2 cup vegetable oil
- 3 large eggs
- Sparkling Wild Berry Jello
- 1 cup powdered sugar
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How to Make Blackberry Wine Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, oil, wine, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in the blackberries.
- Pour batter into the prepared bundt pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **Optional Wine Soak:** While the cake is still warm, drizzle 2 tablespoons of wine over the top.
- **Glaze:** In a small saucepan, combine the powdered sugar, wine, and lemon juice. Cook over low heat, stirring constantly, until smooth and glossy.
- Pour the glaze over the cooled cake, allowing it to drip down the sides.
- Garnish with fresh or frozen blackberries, if desired.
Nutrition Information (Approximate per serving)
Sodium
156 g
Sugar
1618g
Fat
215g
Carbs
176g
