St James Blackberry Wine Cake Recipe 455

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.

Steps:

• Cake Instructions Preheat oven to 375°F. Grease and flour a bundt pan. Sprinkle pecans in the bottom. In a large bowl, stir together cake mix and gelatin. Add eggs, oil, and 1 cup of wine. Blend thoroughly. Pour the batter into the prepared pan. Bake 50-60 minutes until cake tests done. Remove from oven; turn out onto wire rack to cool. Glaze Instructions While cake is baking, combine the powdered sugar, butter and 1/2 cup wine in a saucepan; bring to a boil. Remove from heat. Pour 1/2 the mixture over the warm cake; let set for 30 minutes. Pour remaining glaze (it will thicken slightly) over cake.

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).

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.

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.

Steps:

• 1. CAKE: Preheat oven to 325 degrees F. Combine all ingredients except pecans. Mix on low speed until moistened, then on high for two minutes. Grease and flour a 10" bundt pan. Sprinkle the pecans in the bottom and sides of pan. Carefully SPOON batter over pecans. Bake for one hour. Make glaze as cake cooks it last few minutes.
• 2. GLAZE: Combine butter, sugar, and wine in sauce pan. Bring to a boil on medium high. Remove from burner.
• 3. When cake is cooked remove from oven but not from the pan. Punch holes in cake with an ice pick, pour 1/2 of the glaze by spoon fulls over the cake. Let stand 30 minutes. Turn cake out onto cake plate pour remaining glaze over cake in lines that go over cake. Pour a line / stripe over cake every 3 inches. Cool to room temperature before serving.
• 4. NOTE: THIS CAKE CAN BE MADE A DAY AHEAD.