Recipe by Suzanne Stull
"When you are baking this cake, your house will smell so good!"
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1 (18.25 ounce) package
white cake mix
1 (3 ounce) package
1 1/2 cups
i've been making this cake for years and people request it now! Jell-O brand does not make blackberry, it's Royal brand that does. Royal can be found at some smaller stores, but i substitue half black cherry, half black raspberry and it turns out just fine. the glaze should be cool and the cake not hot or it will be runny. it should look like the glaze on a donut. i use 2 loaf pans or 6 mini loaf pans instead, and leave out the nuts. mmmmm smells great!
The reason I am giving this recipe a low rating is because the blackberry gelatin is impossible to find.
I even called Kraft Foods and they told me it had been discontinued.
Does anyone out there have a good substitute they have tried in this recipe?
Sounds great and I would love to make it!
The cake tasted great, would have been 5 star if not for the glaze!I made the recipe glaze the first time-BLAH! The second time i put a stick of butter, i cup of sugar and 1/4 cup of water in a pan and boiled it until it thickened. Then i took it off the heat, let it cool for about 3 minutes and added a cup of blackberry wine. I left the cake in the pan and poured the glaze on the cake and in the pan. I also used half grape,half raspberry jello in place of the blackberry jello.
I had my doubts about this one, but I had all of the ingredients (except I used black cherry gelatin). Turned out very good, and went over well at the office. I did have trouble blending the glaze, and found warming the wine first helped melt the butter.
Since blackberry jello is no longer available, I use 1/3 C of blackberry JELLY instead, and it works really great. This glaze is whack, though. I just dust with powdered sugar instead and serve with blackberries and heavy whipped cream.
The cake came out great. Before I made this I asked several people and they suggested going for the alternative glaze recipe as shown on this website "Blackberry Wine Cake II". Those two combinations makes a damn good Blackberry Wine Cake!
I left out the nuts. The cake is nice and moist and has a lovely pink color to it. Perfect for a tea party, bridal shower or book club event. Instead of pouring the second half of the icing over the cake, I brushed it on with a pastry brush every 15 minutes until it was all gone. This resulted in beautifully laquered look.
This is a great cake! I have also tried raspberry wine and raspberry Jello-O and it is wonderful. Just a few tweaks to the glaze...I use 1 1/4 c powdered sugar and add 1/4c water. I poke holes with my long tined fork immediately after taking the cake out of the oven. After cooling for 10 minutes, I take the cake out of the pan, pour 1/2 of the glaze in the bottom of the pan, return the cake to the pan and pour the remaining glaze over the bottom of the cake. Then I cover it with plastic wrap and let it sit overnight in the pan. Turn out the next morning onto your cake plate. It is so nice and moist! Thanks for sharing this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Blackberry Wine Cake I
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 204
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