Tips for Making Blackberry Wine Cake:
- Cake Flour helps create a light fluffy texture but it can also be substituted cup for cup with All Purpose Flour.
- Blackberry Jello powder is what helps enhance the wine color of the cake. If you can’y find blackberry, try using black cherry for the same color.
- Blackberry Manischewitz Wine is used to give the flavor to the cake.
- Mix your wet and dry ingredients separately.
- Add the dry ingredients into wet ingredients, mixing until a pourable cake batter is formed.
- If you choose to use a decorative bundt pan, prepare with non-stick spray prior to adding batter.
- Cake is done when a toothpick inserted halfway comes out with small crumbs. The bottom of the cake will also brown and begin to pull away from the sides of the pan.
- Let cool completely before adding fresh blackberries.
- Make a glaze by adding 1 tsp of Manischewitz to 1 Cup of powdered sugar, stirring until liquid. Add more sugar to thicken or another tsp of wine to thin. Pour glaze of cake slices for an extra boozy kick.
- Non glazed slices can be individually wrapped and frozen for up to two months.
Blackberry Wine Cake
- 2 3/4 cup (288 g) Cake Flour
- 1 1/2 cup (300 g) Granulated Sugar
- 1/2 cup (64 g) Powdered Milk
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 box Royal Blackberry Jello Powder (3 0z| 85 g)
- 1 cup (250 ml) Manechevitz Blackberry Wine
- 3 Eggs
- 3/4 cup (188 g) Unsweetened Apple Sauce
- Fresh Blackberries
- Powdered Sugar for Dusting
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 whisk attachment, mix all wet ingredients until smooth.
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.)