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+ servings
Blackberry Wine Cake for Christmas with fresh blackberries.

Blackberry Wine Cake

Blackberry Wine Cake made with Manischewitz Wine, cake flour, and applesauce. Top this Holiday Cake with fresh blackberries and powdered sugar.
Course Dessert
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 slices
Author Jenn


Cake Batter

  • 2 ½ Cups (312.5 grams) Cake Flour
  • 1 box Royal Blackberry Jello Powder (3 0z| 85 g)
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 ½ cup (300 g) Granulated Sugar
  • 4 Tbsp Unsalted Butter softened at room temperature
  • 1 Cup (250 ml) Manechevitz Blackberry Wine
  • 3 Eggs
  • ¾ Cup (188 g) Unsweetened Apple Sauce (or vegetable oil)


  • 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 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.)