Blackberry Wine Cake

1 box white cake mix

1 - 3 oz. package blackberry (or other berry flavor) Jello

3/4 cup vegetable oil

1 cup Brown County Winery Blackberry (or Red Raspberry) Wine

4 eggs

1 cup pecans

Grease and flour 2 loaf pans or one bundt pan. Line the bottom of the pans with half of the nuts. Blend the rest of the ingredients and pour over the nuts. Bake at 350 degrees for 50–60 minutes. Poke holes in the cake with a toothpick and pour glaze over the cake as soon as it is removed from the oven. Cool and serve.

Glaze

1/2 stick butter

1/2 cup Blackberry Wine

1/4 box powdered sugar

Melt the butter over low heat, add the wine and sugar and blend.

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