I have been making this recipe for years and used to think my grandmother invented it until I found a very old newspaper clipping with the recipe at her house. I have given blackberry wine cakes as gifts, served them at dinner parties and potlucks, and it is always remembered long afterward. A few notes to help those of you having trouble with the glaze. My version has a half cup of butter melted on the stove with the sugar and wine stirred in and boiled together for a few minutes. Then, while the cake is still in the pan, poke a thousand (or so) holes in the bottom with a fork or skewer and pour about two-thirds of the glaze over it. Allow the cake to soak up the glaze for 30 minutes before turning it out onto a cake plate. Then, reheat the remaining glaze and pour it over the top, for color. Allowing the glaze to soak in makes this cake so moist, you could literally leave it uncovered for days and it would not dry out. I have tried adding fresh blackberries to the glaze, and to be honest, it makes the cake look like a mess. If you really want the berries, I would suggest adding them around the base of the cake after you are completely finished, as a garnish. This is an especially good cake for folks who don't like icing. Don't be surprised when people cut 3" wedges for themselves, or when you catch yourself having some for breakfast!

Reviewed On: Sep. 29, 2009