RECIPE # 4560 - BELLE MEADE BLACKBERRY WINE CAKE - Monday, NOvem - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4560 - BELLE MEADE BLACKBERRY WINE JAM CAKE - 2 VERSIONS - Monday, November 15, 2010

Posted:

SHEREE KELLY / BELLE MEADE WINERY

1 1/2 cups sugar

3/4 cup oil

1/2 cup Belle Meade Plantation Blackberry Wine

3/4 cup buttermilk

3 eggs

1 1/2 cups blackberry jam (I prefer seedless)

1 tsp. vanilla extract

2 cups all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1 tsp. all spice

1 tsp. nutmeg

1/2 tsp. cloves

1/2 tsp. salt

1 cup chopped pecans (optional)

Directions:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 9" round cake pans. In a small bowl, stir together flour and next 7 ingredients. In a large mixing bowl combine sugar, oil, wine, buttermilk, eggs and blackberry jam; mix well. Gradually add flour mixture to wet ingredients. Beat on low speed until blended. Scrape bowl, add vanilla and beat 4 minutes on medium speed. Stir in nuts if desired. Pour batter into prepared pan.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans on wire racks 10 minutes. Remove to wire racks; cool completely. 

Prepare Blackberry Wine Filling and Blackberry Wine Frosting. Place 1 cake layer on serving plate; top with Blackberry Wine Filling. Top with second cake layer; top with Blackberry Wine Filling. Add third layer; frost top and side of cake with Blackberry Wine Frosting. 

Blackberry Wine Filling

1/3 cup sugar

3 tablespoons cornstarch

2/3 cup Belle Meade Plantation Blackberry Wine

1/2 cup blackberry jam (seedless)

2 tablespoons lemon juice

2 tablespoons butter or margarine

Combine sugar and cornstarch in small saucepan. Stir in wine and blackberry jam; cook over medium heat, stirring constantly, until thickened. Do not boil. Remove from heat; stir in lemon juice and butter. Cool completely.

 

Blackberry Wine Frosting

1/2 cup butter or margarine, softened

1/4 cup Belle Meade Blackberry Wine

4 cups (about 1 pound) powdered sugar

Beat butter and wine in medium bowl until creamy and well blended. Gradually bet in powdered sugar until smooth. Makes about 4 cups frosting.

 

EASIER VERSION: BLACKBERRY WINE CAKE

1 (18.25 oz.) package French Vanilla Cake Mix

1 (3 oz.) package blackberry flavored gelatin

4 eggs

1/2 cup vegetable oil

1 cup Belle Meade Plantation Blackberry Wine

(wine glaze ingredients and directions are below)

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 ¼ to ½ of the blackberry wine glaze over the 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. (You may use Jell-O's brand Blackberry Fusion for blackberry flavored gelatin).

Wine Glaze

2 cups confectioners' sugar

1/2 cup Belle Meade Plantation Blackberry Wine

Stir together to make glaze.

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