Best 8 Blackberry Brandy Cake Recipes

BLACKBERRY WINE CAKE II

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.

BLACKBERRY BRANDY CUPCAKES

Steps:

• Preheat oven to 350F. Line a cupcake/muffin pan with cupcake liners (Optional)
• Whisk together the flour, baking powder, baking soda and salt. Set aside.
• Crack the eggs into a bowl and whisk them for roughly 10-20 seconds.
• Add the sugar and continue whisking for 20-30 seconds
• Add the vanilla and the oil to the mixture and whisk until thoroughly mixed
• Slowly add half of the flour mixture. After that is completely mixed, add half of the buttermilk, then the rest of the flour, and then the rest of the buttermilk.
• Pour the brandy into a saucepan and heat until boiling. Let boil for 20-30 seconds and then remove from heat. Pour into batter and stir well.
• Continue mixing the batter until completely combined and smooth. The batter should be thin. Pour the batter into the pans, filling until about 1/2 full.
• Bake for 12-14 minutes, or until an inserted toothpick comes out clean. Take them out, and set them out to cool. Now you start your icing.
• Icing Directions:
• Cream the butter or margarine in a bowl. Gradually add 2 cups of the confectioners' sugar, and mix completely.
• Slowly add the milk, and then stir in the brown sugar and remaining confectioners' sugar.
• If you want a thinner consistency, add some more milk. If you want thicker, add more confectioners' sugar.
• By this point, the cupcakes should be completely cooled. Now you just ice them and serve!

GRANDMA'S BLACKBERRY CAKE

Steps:

• Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.

GRANDMA NORN'S UNBELIEVABLE BLACKBERRY CAKE

Steps:

• In large bowl mix cake mix, eggs, oil and Jello on high speed with electric mixer about 2 minutes.
• Add berries; mix until blended well.
• Pour into greased and floured 9x13-inch pan.
• Bake at 350 until fork inserted in center comes out clean, about 40-45 minutes.
• Allow cake to cool completely.
• In bowl make icing by beating cream cheese and butter until smooth. Gradually add confectioners' sugar.
• Frost cake, chill and serve.

BLACKBERRY BREAKFAST CAKE

Steps:

• Preheat oven to 325°F. Lightly grease a 9-inch springform or square baking pan, set aside.
• In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and sugar. Make a well in the center.
• In a medium mixing bowl whisk the eggs until blended. Add the sour cream, vanilla, lemon juice and lemon zest. Whisk until blended. Slowly add the melted butter whisking constantly until combined. Pour the sour cream mixture into the flour and sugar mixture. Stir with a spatula until the dry ingredients are moistened. The batter will be very thick.
• Pour ⅔ of the batter into the prepared pan. Sprinkle 1 cup of blackberries over the batter. Dollop the remaining batter over the blackberries, and smooth with an offset spatula. Top with all remaining blackberries, pressing the berries slightly into the batter.
• Allow the cake to rest for 10 to 15 minutes before baking. Sprinkle coarse sugar on top, mostly on the exposed batter avoiding the blackberries.
• Bake at 325°F for 60 to 70 minutes or until a toothpick or knife inserted into the center comes out with no wet batter. Moist crumbs are okay.
• Cool the cake for 20 minutes, then remove the sides of the springform pan. Slide the cake onto a serving platter or plate. Serve slightly warm or at room temperature. Dust with powdered sugar, or a dollop of whipped cream, if desired.
• If using a square cake pan, serve straight from the pan.

BLACKBERRY-TOPPED SPONGE CAKES

Steps:

• Place sponge cakes on serving plates. Top each with 3 blackberries. Place remaining blackberries in a food processor; process until pureed. Strain and discard seeds and pulp., Transfer puree to a small saucepan. Stir in brandy and sugar. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Pour over berries. If desired, top with whipped cream.

BLACKBERRY BRANDY

Steps:

• Divide the blackberries between 3 sterilised 500ml 'Kilner' jars (or alternatively use other sterilised jars/containers that you can seal tightly, or place blackberries into one very large container).
• Pour in the sugar, dividing it equally between the jars; divide and pour in the brandy.
• Seal the jars tightly and shake them well.
• Store in a cool, dark cupboard and shake every other day for a week, then shake once a week for two months; the brandy be then be ready to drink, but will keep improving if you can manage to leave it for longer!
• When the brandy has steeped for at least two months, strain it off into a 1 litre bottle (you can reserve the fruit for a very boozy dessert; a few berries are great served with vanilla ice cream); it is now ready to serve.

SWEET BLACKBERRY AND BRANDY SAUCE

Steps:

• Place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. Slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. Dissolve the cornstarch in the water, and stir into the simmering berries. Continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.