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Life After Brown
what's Baking!!
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<blockquote data-quote="moreluck" data-source="post: 99485" data-attributes="member: 1246"><p>Blackberry Wine Cake </p><p> </p><p>1/2 cup nuts, chopped (I used walnuts) </p><p>18 ounces white cake mix </p><p>3 ounces blackberry Jell-O (can use raspberry or black cherry) </p><p>4 eggs </p><p>1/2 cup cooking oil </p><p>1 cup blackberry wine (I used Mogan David) </p><p> </p><p>Glaze</p><p>1 cup powdered sugar </p><p>1/2 cup blackberry wine 1/2 cup butter </p><p>1-1 1/2 cup powdered sugar (to thicken the glaze) </p><p> </p><p>Preheat the oven to 325 degrees.</p><ol> <li data-xf-list-type="ol">Grease and flour a Bundt pan; sprinkle the nuts in the bottom of the pan.</li> <li data-xf-list-type="ol">In a large bowl, combine the cake mix and gelatin.</li> <li data-xf-list-type="ol">Add the eggs, oil and wine.</li> <li data-xf-list-type="ol">At low speed, beat just until moistened.</li> <li data-xf-list-type="ol">Increase the speed to medium and beat for 2 more minutes; scrape the bowl frequently.</li> <li data-xf-list-type="ol">Pour in the Bundt pan and bake for 45-50 minutes.</li> <li data-xf-list-type="ol">Glaze: Bring the 1 c powdered sugar, wine and butter to a boil; the glaze will be fairly thin.</li> <li data-xf-list-type="ol">While the cake is still warm and in the Bundt pan, pour half of the glaze on the cake.</li> <li data-xf-list-type="ol">Let the cake sit for 30 minutes to absorb the glaze.</li> <li data-xf-list-type="ol">Turn the cake out of the pan and completely cool.</li> <li data-xf-list-type="ol">Thicken the remaining half of the glaze with additional powdered sugar and pour over the cake.</li> </ol></blockquote><p></p>
[QUOTE="moreluck, post: 99485, member: 1246"] Blackberry Wine Cake 1/2 cup nuts, chopped (I used walnuts) 18 ounces white cake mix 3 ounces blackberry Jell-O (can use raspberry or black cherry) 4 eggs 1/2 cup cooking oil 1 cup blackberry wine (I used Mogan David) Glaze 1 cup powdered sugar 1/2 cup blackberry wine 1/2 cup butter 1-1 1/2 cup powdered sugar (to thicken the glaze) Preheat the oven to 325 degrees. [LIST=1] [*]Grease and flour a Bundt pan; sprinkle the nuts in the bottom of the pan. [*]In a large bowl, combine the cake mix and gelatin. [*]Add the eggs, oil and wine. [*]At low speed, beat just until moistened. [*]Increase the speed to medium and beat for 2 more minutes; scrape the bowl frequently. [*]Pour in the Bundt pan and bake for 45-50 minutes. [*]Glaze: Bring the 1 c powdered sugar, wine and butter to a boil; the glaze will be fairly thin. [*]While the cake is still warm and in the Bundt pan, pour half of the glaze on the cake. [*]Let the cake sit for 30 minutes to absorb the glaze. [*]Turn the cake out of the pan and completely cool. [*]Thicken the remaining half of the glaze with additional powdered sugar and pour over the cake.[/LIST] [/QUOTE]
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