Blackberry Wine Cake

 

1 (18.25 oz.) package white cake mix

1 (3 oz.) package raspberry flavored gelatin

4 eggs

½ cup vegetable oil

1 cup blackberry wine

1/2 cup seedless blackberry jam

½ cup chopped pecans

 

1 ½ cups confectioner’s sugar

½ cup blackberry wine

2 Tbls. Blackberry jam

½ tsp. vanilla

  1. Preheat oven to 325 Degrees F.  Grease and flour a 10-inch Bundt pan.
  2. In 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.
  3. 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 ½ 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.
  4. To make the Glaze:  In a small saucepan, stir together the confectioners’ sugar and ½ cup blackberry wine until combined and heat over medium-low heat.  Add blackberry jam and continue to cook on low for several minutes to combine.  Turn off heat and add vanilla.   
  5. Serve with ice cream.

Enjoy!!