Best 6 Blackberry Wine Glazed Cake Recipes
Indulge in a delightful culinary journey with our exquisite Blackberry Wine Glazed Cake. This tantalizing treat is a symphony of flavors, textures, and aromas that will tantalize your taste buds and leave you craving more. The moist and fluffy cake is infused with the rich, fruity essence of blackberries, while the decadent wine glaze adds a touch of sophistication and elegance. This recipe is a perfect blend of sweet and tart, making it an ideal dessert for any occasion.
In addition to the classic Blackberry Wine Glazed Cake, this article also features a collection of equally enticing recipes that showcase the versatility of this delectable dessert. From the charming simplicity of the Blackberry Crumble Cake to the indulgent decadence of the Blackberry Chocolate Truffle Cake, there's a recipe here to satisfy every craving. Each recipe is meticulously crafted to deliver an extraordinary taste experience, using fresh, high-quality ingredients that shine through in every bite. Let your taste buds embark on an unforgettable adventure as you explore the delightful world of blackberry-infused cakes.
BLACKBERRY WINE CAKE
Blackberry Wine Cake made with Manischewitz Wine, cake flour, and applesauce. Top this Holiday Cake with fresh blackberries and powdered sugar.
Provided by Jenn
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F (180 C) and prepare deep round bundt pan.
- In a medium bowl, hand whisk all dry ingredients together.
- In bowl of stand mixer with paddle attachment beat together butter and sugar until light and fluffy.
- Add eggs, applesauce (or vegetable oi), and wine. Mix on medium speed until combined.
- Slowly spoon flour mixture into wet mixture and continue on medium high until batter is formed. Scrape sides and bottom of bowl once during mixing.
- Pour cake batter into pan and bake fro 30-35 minutes or until toothpick inserted into center comes out clean.
- Remove pan from oven and cool on rack for 15 minutes.
- Flip cake pan upside down onto serving dish, allowing cake to drop from pan. Top with blackberries and a dusting of powdered sugar.
- Glaze if desired and serve with fresh blackberries! (see tips above.)
BLACKBERRY WINE CAKE
I made this recipe a couple of months ago, and my whole family just devoured it. My mom said it was the best cake she had ever eaten. It's a little different than the other recipes for Blackberry Wine Cake that are posted here. I had misplaced the recipe after making it and hunted all over the 'net trying to find it again, with no luck. I finally found my copy today and I'm posting it so I never lose it again! The prep time includes the time to let the cake sit in the pan absorbing the glaze.
Provided by Dreamgoddess
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees.
- Grease and flour a Bundt pan; sprinkle the nuts in the bottom of the pan.
- In a large bowl, combine the cake mix and gelatin.
- Add the eggs, oil and wine.
- At low speed, beat just until moistened.
- Increase the speed to medium and beat for 2 more minutes; scrape the bowl frequently.
- Pour in the Bundt pan and bake for 45-50 minutes.
- Glaze: Bring the 1 c powdered sugar, wine and butter to a boil; the glaze will be fairly thin.
- While the cake is still warm and in the Bundt pan, pour half of the glaze on the cake.
- Let the cake sit for 30 minutes to absorb the glaze.
- Turn the cake out of the pan and completely cool.
- Thicken the remaining half of the glaze with additional powdered sugar and pour over the cake.
- (NOTE: I tried to put in just additional powdered sugar to thicken the glaze, but it wouldn't accept it without an amount. I'm guessing on the additional amount that I actually used. I think it was about an additional cup of powdered sugar to thicken the glaze to the consistency that I wanted. Of course, you can use the amount necessary to thicken to the consistency that you like).
Nutrition Facts : Calories 591.9, Fat 31.1, SaturatedFat 9.2, Cholesterol 98.8, Sodium 536.9, Carbohydrate 73.6, Fiber 1.1, Sugar 59.2, Protein 6.8
BLACKBERRY WINE CAKE II
An easy cake to make. Cake mix is combined with blackberry wine and blackberry flavored gelatin, then baked in a Bundt pan.
Provided by EYEPEAR
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 297.6 calories, Carbohydrate 41.8 g, Cholesterol 46.5 mg, Fat 11.5 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 2 g, Sodium 242.5 mg, Sugar 33.7 g
BLACKBERRY WINE CAKE
This is my spin on a delicious recipe I found a few years ago. My DH LOVES this - and everyone I make it for flips. DH take sit to work and gets recipe requests. My SIL makes it frequently and gets rave reviews too! HALF TO FULL BOX OF JELLO WILL DEPEND ON YOUR TASTE PREFERENCES AND THE WINE YOU USE. ORINGINALLY RECIPE...
Provided by Michelle Waco
Categories Cakes
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Spray bundt pan with cooking spray.
- 2. Mix cake mix and jello.
- 3. Add eggs, oil and wine.
- 4. Beat at low, medium speed (as directed on cake mix box).
- 5. Bake at 350 degrees for 50-60 minutes (until a toothpick comes out clean). Cool completely.
- 6. Mix powdered sugar and enough wine to thin to spreading consistency. Should be slightly thick as it will "loosen" and run down sides.
- 7. Drizzle over cake. Garnish with fresh berries or as desired and serve.
BLACKBERRY WINE CAKE
Here is an indulgent treat, sure to please at dinner parties or anywhere. If you love blackberries, this is not to be missed. Not only is this one delicious cake, but it's incredibly easy to make.
Provided by Fauve
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Place in Pam-sprayed bundt pan.
- Bake at 350° for 40-45 minutes.
- Remove from pan to cake plate.
- While cake is still warm, mix glaze ingredients and pour glaze over cake.
- *Optional:Before adding glaze you may pour some of the wine over the cake first (slowly).
- This allows cake to take on a stronger blackberry flavor.
- Then add glaze.
- Garnish with fresh or frozen blackberries, if desired.
- For added flavor, soak berries in a bit of wine and powdered sugar before garnishing.
Nutrition Facts : Calories 4920.2, Fat 295.1, SaturatedFat 43.1, Cholesterol 846, Sodium 3760.6, Carbohydrate 529.8, Fiber 4.7, Sugar 404.7, Protein 48.7
BLACKBERRY WINE CAKE
I found a blackberry wine cake recipe on here (JAP), but adjusted it just a tad after making it according to the recipe, and it was incredible.
Provided by Penny R
Categories Cakes
Time 1h
Number Of Ingredients 9
Steps:
- 1. Cake: Preheat the oven to 325 degrees. Grease and flour a Bundt pan; sprinkle the nuts in the bottom of the pan. In a large bowl, combine the cake mix, Jello, eggs, oil and wine. Beat at low speed for 2 minutes. Pour in the Bundt pan and bake for 45-50 minutes.
- 2. Glaze: Bring 1 cup powdered sugar, wine and butter to a boil; the glaze will be really thin. While the cake is still warm and in the Bundt pan, poke holes in the top with a large fork at about 1" intervals. Pour half of the glaze on the cake. Let the cake sit for 30 minutes to absorb the glaze. Turn the cake out of the pan and completely cool. Thicken the remaining half of the glaze with additional powdered sugar (approx. 1 cup, depending on how thick you want it) and drizzle over the cake. NOTE: The chopped nuts are optional, but they really do add to the flavor of the cake.
Tips:
- Use fresh, ripe blackberries for the best flavor.
- If you don't have fresh blackberries, you can use frozen or dried blackberries.
- Be sure to wash the blackberries thoroughly before using them.
- For a sweeter glaze, add more sugar to the recipe.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- To make the glaze, simply combine the blackberry juice, sugar, and cornstarch in a saucepan and bring to a boil. Then, reduce the heat and simmer for 1 minute, or until the glaze has thickened.
- Be sure to let the cake cool completely before glazing it.
- This cake is best served fresh, but it can be stored in the refrigerator for up to 3 days.
Conclusion:
This blackberry wine glazed cake is a delicious and easy-to-make dessert that is perfect for any occasion. The moist cake is topped with a sweet and tangy blackberry glaze that is sure to please everyone. This cake is also a great way to use up any leftover blackberries you may have. So, next time you're looking for a delicious and easy-to-make dessert, give this blackberry wine glazed cake a try. You won't be disappointed!
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