Friday, December 16, 2011

Wine and Cake....the BEST combination!!

I received a recipe today and have it on very good authority that it ROCKS....and I trust this source, cause...it's one of my "kids"! I'm so glad and proud that they love to cook, that they take risks, experiment and are never afraid to try. I was SO ashamed to see that it'd been SIX MONTHS since I last blogged here. Maybe my New Year's Resolution for 2012 (and you KNOW how I hate those dang things!) will be to keep up with my blogs better. Time will tell..

Anywayyyyyyy, it's a week before Christmas. Holiday baking has begun...I've made six batches of cookies myself and will be making more tonight and tomorrow. This particular recipe is for a cake, so I will be waiting until Christmas Eve to make it...it sounds fun, festive and deeeeelicious!! Oh and pretty....which is nice for a holiday table, to bust out the REALLY great looking dessert at the end.

Love to my Amy for providing this recipe (she used it for her hubby's holiday party and I'm guessing it got great reviews). Recipe sounds easy as well, which is great for this time of year...to have something that's festive, but easy. I'm posting this recipe exactly as it came to me, with all of the tips that were included. Happy Holidays to ya'll!!

Blackberry Wine Bundt Cake:

1 box white cake mix
2 boxes (3 oz. each) of Blackberry or Blackberry Fusion Jello
4 large eggs
1 cup vegetable oil
1 1/4 c. blackberry wine (I used Manischewitz. It's cheap and it works just fine. Get it at Publix or Walmart)
2 c. confectioner's (powdered) sugar

Directions:
Pour cake mix and both boxes of Jello into a large mixing bowl.
Pour in the cup of oil, one cup of the wine, and all 4 eggs.
Mix on low speed for one minute then scrape down the sides and bottom of mixing bowl with a spatula.
Then mix 2 more minutes at medium speed
Pour into Bundt Pan
Bake for 30-35 minutes, check for doneness with toothpick and continue to bake as necessary until done.
Let cake cool. Place a plate over the Bundt pan and invert to allow cake to release from the Bundt pan and onto the plate for glazing.

Glaze:
In a 2 quart (approximately) bowl, pour in the 2 cups of confectioner's sugar. add the 1/4 c. wine a little at a time while mixing with a whisk or a fork until well blended and mixture is smooth.
Drizzle onto top of cake with a spoon.

**Amy's notes: The bake time was nowhere near enough for mine. At 30 minutes it was not even close to done. I checked it after another 10 minutes, and then another 8 minutes and it was perfectly done then, so a total of 48 minutes for me. It'll just depend on your oven. Also, I needed a splash more wine for the glaze then it called for.

So happy holiday baking. Hope your holidays are filled with family, love, joy, and tranquility.

Quote: "Somehow, not only for Christmas but all the long year through, the joy that you give to others is the joy that comes back to you. And the more you spend in blessing the poor and lonely and sad, the more of your heart's possessing returns to you glad." John Greenleaf Whittier.