Guest Post by Gayle Price

Prince Michel Blackberry Wine Cake

When the lady behind the counter at the winery poured my wine sample and then said, “We have cake to go with this wine. Would you like a taste?” she became my new BFF. I love a sweet fruit wine and I love cake even more! What a wonderful dessert to enjoy on the deck on a warm summer night.

Prince Michel is a beautiful winery in the heart of central Virginia. While you could easily substitute another blackberry wine in this recipe, if you’re in the area, stop by. The winery is beautiful, the tasting is a very generous sampling of their many wines, and they do offer overnight accommodations if you’re looking for a getaway.

Normally I don’t use cake mixes, but there’s no shame in having a quick, easy cake in your repertoire. And a cake mix is really nothing more than pre-prepared dry ingredients. With some special touches this cake becomes a delightful treat for you and some friends. Don’t be alarmed by the darkness of the cake when you release it from the pan. The dark purple inside causes the outside of the cake to appear very brown. It’s not overdone.

Prince Michel Blackberry Wine Cake

Ingredients
Cake:
Butter (or shortening) and flour for preparing the pan
1 c chopped pecans (I toast them for extra flavor)
1 white cake mix
¾ c oil
4 eggs
6 oz blackberry gelatin (you can substitute raspberry if needed)
1 c blackberry wine

Glaze:
1½ c Confectioners sugar
½ c blackberry wine

Preheat oven to 350°. Butter and flour a bundt pan. This step is very important. If you aren’t liberal with your butter (or shortening) and flour the cake may stick and not release properly from the pan.

Sprinkle pecans in the pan. Mix together remaining ingredients and pour over the pecans. Bake at 350° for 45 minutes, then start checking for doneness using a toothpick. Add time in the oven in five-minute increments as necessary until toothpick comes out clean. Remove from the oven and pierce the hot cake with a wooden skewer or knife. 

Pour half the glaze over the cake. Sit on a wire rack to cool 10-15 minutes. Turn onto a serving plate and pour over the remaining glaze. Serve with a cold glass of blackberry wine.

ABOUT GAYLE PRICE: Gayle Price is a contributor to a number of blogs and magazines. She is also the owner of The Farmer’s Daughter of Fredericksburg, where she bakes cakes, pies and other goodies. Gayle lives with her daughter, partner-in-crime, a golden retriever, and five cats in Spotsylvania, VA. You can follow The Farmer’s Daughter on Facebook or Gayle on Twitter.