Blackberry Wine Cake

5 from 1 vote

Sweet, Moist and Oh SO EASY! This blackberry wine cake will be requested every time you go anywhere!

Prep Time8

Cook Time40

Total Time48

Course: Dessert

Cuisine: American

Keyword: Blackberry Wine Cake, manischewitz blackberry wine cake

Servings: servings

Calories: 557kcal

Cost: $10

Preheat the oven to 350. Prepare the bundt pan with butter and flour and/or bakers secret spray. Coat very well and set aside.
In a medium sized bowl, mix together the white cake mix, blackberry jello, 3 eggs, oil and 3/4 Cup Blackberry wine. Use a spatula to start mixing and when generally mixed, begin to whisk to remove most of the lumps.
Pour into the prepared bundt pan and place into the warmed oven on the center rack in the middle of the oven. Bake for 40-55 minutes until cake tester comes out clean.
Remove from the oven and allow to cool until you can touch the sides of the bundt pan with your bare hands comfortably.
Use a butter knife and run down the ridges on the bundt pan to loosen the cake. Gently turn the pan over and give the bottom a firm but gentle tap with the heel of your hand. This should allow the cake to remove from the pan easily. Place onto a rimmed cake plate.
Use the handle of a wooden spoon and gently poke holes in the cake. Proceed to the instructions for applying the syrup.

While the cake is baking, in a medium sauce pan on the stove top over medium heat, add 1/2 cup wine and 1 1/2 cups powdered sugar and begin stirring. Continue stirring constantly until the wine mixture becomes translucent and thickened.
Allow the syrup to cool while the cake finishes baking.
Pour the syrup into a liquid measure OR plan to pour directly from the sauce pan, but plan to use great care.
Pour the syrup into the holes that you have made in the cake. Rotate holes until each hole has some syrup and until the syrup is gone.

Choose a smaller bundt pan for this recipe, I use a 9" pan and it makes for a shorter cake. If you prefer a taller cake then go with an 8" pan or smaller.
Be SURE to use bakers secret and/or butter and flour your pan well. Also be sure that your bundt pan is in good shape with an intact non stick coating.
See the substitutions as listed above in case the store does not have something you are looking for.
When making the syrup, don't be surprised that it takes a few minutes for the liquid to clear. Cook for about 5 minutes. You'll notice that it becomes thicker and more like syrup. You may have to remove the pan from the heat and let the simmering stop to see if it has cleared or not.
Allow the cake to cool a bit, then use a butter knife to loosen the edges of the cake from the pan. Invert the pan and gently but firmly tap the edges of the pan to get the cake to release.
Pour the syrup into a glass measure to make pouring it into the holes you poke much easier. Fill each hold with syrup.

Choose a smaller bundt pan for this recipe, I use a 9" pan and it makes for a shorter cake. If you prefer a taller cake then go with an 8" pan or smaller.
Be SURE to use bakers secret and/or butter and flour your pan well. Also be sure that your bundt pan is in good shape with an intact non stick coating.
See the substitutions as listed above in case the store does not have something you are looking for.
When making the syrup, don't be surprised that it takes a few minutes for the liquid to clear. Cook for about 5 minutes. You'll notice that it becomes thicker and more like syrup. You may have to remove the pan from the heat and let the simmering stop to see if it has cleared or not.
Allow the cake to cool a bit, then use a butter knife to loosen the edges of the cake from the pan. Invert the pan and gently but firmly tap the edges of the pan to get the cake to release.
Pour the syrup into a glass measure to make pouring it into the holes you poke much easier. Fill each hole with syrup

SUBSTITUTIONS

CAKE MIX

BLACKBERRY JELLO

VEGETABLE OIL

BLACKBERRY WINE

POWDERED SUGAR

Granulated Sugar in an equal amount
1 Cup Karo (light or dark) will also work but will already be thickened, so cook the wine down first and then add the karo and heat together.