our in eggs, oil and blackberry wine. Beat on low speed until
he cake mix, blackberry gelatin, eggs, oil, and 1 cup blackberry wine. Beat for
Combine the white cake mix, 1 cup blackberry wine, blackberry jelly, canola oil and eggs. Mix on low until well blended. Grease Bundt or tube pan. Bake at 350\u00b0 for 45 to 50 minutes. Remove from oven.
Mix all ingredients together.
Place in Pam-sprayed bundt pan.
Bake at 350\u00b0 for 40-45 minutes.
Remove from pan to cake plate.
While cake is still warm, mix glaze ingredients and pour glaze over cake.
*Optional:Before adding glaze you may pour some of the wine over the cake first (slowly).
This allows cake to take on a stronger blackberry flavor.
Then add glaze.
Garnish with fresh or frozen blackberries, if desired.
For added flavor, soak berries in a bit of wine and powdered sugar before garnishing.
Beat well at medium speed about 2 minutes.
Pour into Bundt pan which has been sprayed well with vegetable spray or greased and floured well.
Bake 45 to 50 minutes at 350\u00b0 until done by toothpick test.
Cool and glaze with 1 cup powdered sugar and 1/4 cup blackberry wine.
Barely bring to boil.
Punch holes in cake and pour glaze over cake.
If you boil the glaze, it will crystallize.
dd the eggs, oil and wine.
At low speed, beat
Mix first 5 ingredients in large mixing bowl.
Beat 2 minutes. Pour into a well-greased Bundt pan.
Bake at 350\u00b0 for 1 hour or until tester is dry.
Let set 10 minutes, then carefully remove from pan.
In large mixing bowl, stir together cake mix and Jell-O. Add eggs, cooking oil and blackberry wine. Blend on low speed of electric mixer until moistened. Beat on medium speed 2 minutes, scraping the bowl frequently. Pour batter into heavily greased Bundt pan. Bake for 40 to 45 minutes in 350\u00b0 oven or until toothpick inserted in the middle comes out clean. Let cool before removing cake.
Heat in microwave on Medium-low (should be thin). Pour 1/2 of mixture over hot cake just out of the oven. Let set in pan for 10 minutes. Turn cake out on plate and drizzle remainder of glaze over it. Cool and cut yourself a piece and enjoy it.
Mix cake mix and jello. Add eggs, oil and wine. Beat with mixer on low speed until moistened, then beat on medium speed 3 minutes. Grease and flour a Bundt cake pan. Sprinkle pecans in bottom, then pour in batter. Bake at 325\u00b0 for 45 to 60 minutes.
Heat oven to 350\u00b0.
Grease and flour Bundt pan.
Sprinkle 1/2 cup finely ground pecans in bottom of pan.
In a separate bowl, mix cake mix, eggs, oil and blackberry wine together.
Sprinkle the black raspberry jello into batter; pour into Bundt pan.
Check for doneness after 50 minutes.
If it is browning too quickly before that, put a piece of foil loosely over top.
Let cool 20 to 30 minutes, then turn onto a plate.
Make glaze.
Drizzle onto cake.
Combine cake mix and gelatin.
Add eggs, oil and wine.
Beat on low speed until moistened.
Beat on medium speed for 3 minutes, scraping bowl frequently.
Spray bundt pan.
Sprinkle pecan pieces on bottom of pan, pour batter in pan and bake at 325\u00b0 for 45-50 minutes.
While cake is baking, make glaze.
n all sides.
Work 1 tbsp of olive oil into
Grease stem pan; sprinkle with 1/2 cup of pecans.
Pour in cake and bake in preheated oven for 50 to 60 minutes.
Leave cake in pan when removed from oven!
Preheat oven to 350\u00b0. Grease Bundt pan and dust with granulated sugar. Sprinkle 1/2 of the nuts in pan. Mix other ingredients. Alternate with nuts and batter. When cake is done, remove from oven and spoon 1/2 of the glaze on. Wait 30 minutes and remove cake from pan and spoon on remaining glaze. Bake for 45 minutes.
In a saucepan combine Blackberry wine, bay leaves, allspice berries, whole
Mix ingredients except for wine.
Stir until sugar dissolves. Add wine.
Simmer 20 minutes.
Do not boil.
Wrap cloves and cinnamon in cheesecloth, gauze or net for easy removal.
To serve 15, triple the recipe, 3 bottles of wine, approximately 1/2 gallon. To serve 30 people, 6 bottles of wine (approximately 1 gallon), 9 cups water, 3 cups sugar, 2 whole lemons, 3 to 4 oranges, 6 to 8 cinnamon sticks and cloves.
he blackberry jam, 1/4 cup honey, and 2 tablespoons of red wine
he white wine and cook another minute. Now, add the blackberry jelly
In a medium saucepan, bring water to a boil. Add tea bags; remove saucepan from heat, and let stand for 10 minutes. Remove and discard tea bags.Pour tea into a 1-gallon pitcher. Stir in sugar, syrup, and lemon juice. Add enough additional water to make 1 gallon. Cover, and chill for at least 4 hours. Garnish with lemons and blackberries, if desired.
Note: Blackberry syrup can be found with pancake syrups in the grocery store.
Prep time includes chill time.