Blackberry Wine Cake Recipe

PrintEmail

Login or register to leave a comment.

Login or register to save to recipe box.

Average: Select ratingPoorOkayGoodGreatAwesome

No votes yet

Yield: 6

• 1 cup chopped pecans, divided
• 1 box (2-layer size) Duncan Hines butter flavored cake mix
• 1 6-ounce package instant vanilla pudding mix
• 4 eggs
• 1 cup blackberry wine, divided
• 1/2 cup oil
• 1/2 water

Do not preheat oven. Grease a tube pan. Pour 1/2 cup of the pecans in the bottom of the pan.

Mix together cake mix, pudding mix, eggs, 1/2 cup blackberry wine, oil, and water. Pour the cake batter over pecans in pan. Top with the remaining 1/2 cup pecans.

Place in cold oven. Turn on oven and set temperature to 300 degrees. Bake for one hour.

Topping:

• 3/4 cup sugar
• 1/2 stick (1/4 cup) margarine (not butter)

Place sugar, the remaining 1/2 cup blackberry wine, and margarine in a saucepan. Cook on stove for 5 minutes. Pour topping over hot cake and let the cake stand for one hour.