BLACKBERRY BUNDT CAKE USING CAKE MIX RECIPES
SOUTHERN BLACKBERRY BUNDT CAKE - OLD FASHIONED RECIPES ...
A rich and moist pound cake with fresh blackberries and lemon juice.
Provided by Katie Shaw
Categories Dessert
Total Time 90 minutes
Prep Time 30 minutes
Cook Time 60 minutes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees with the rack in the center. Prepare a 12-cup Bundt pan by greasing it with shortening and dusting with flour or by using a non-stick cooking spray with flour added.
- Cream the butter and sugar together on medium high for 3-5 minutes until light and fluffy. add the eggs, one at a time, mixing on medium.
- In a separate bowl, combine the dry ingredients (the flour, salt, and baking powder). Add the dry ingredients to the butter mixture on low speed, 1/3 at a time, alternating with the milk. Finally, stir in the blackberries (and lemon juice and zest, if using) by hand. Transfer batter into prepared pan.
- Bake 45-65 minutes until a toothpick inserted into the cake comes out clean or with a few moist crumbs. Allow to cool in the pan for fifteen minutes, then carefully turn out onto a cooling rack. Allow to cool for 1 hour before topping with powdered sugar.
- Serve plain or with whipped cream and fresh berries. Cake will keep well, tightly wrapped, for up to 4 days.
Nutrition Facts : Calories 447 kcal, CarbohydrateContent 67 g, ProteinContent 6 g, FatContent 18 g, SaturatedFatContent 4 g, CholesterolContent 57 mg, SodiumContent 474 mg, FiberContent 2 g, SugarContent 42 g, ServingSize 1 serving
BLACKBERRY WINE CAKE RECIPE - FOOD.COM
I made this recipe a couple of months ago, and my whole family just devoured it. My mom said it was the best cake she had ever eaten. It's a little different than the other recipes for Blackberry Wine Cake that are posted here. I had misplaced the recipe after making it and hunted all over the 'net trying to find it again, with no luck. I finally found my copy today and I'm posting it so I never lose it again! The prep time includes the time to let the cake sit in the pan absorbing the glaze.
Total Time 1 hours 30 minutes
Prep Time 40 minutes
Cook Time 50 minutes
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees.
- 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.
- (NOTE: I tried to put in just additional powdered sugar to thicken the glaze, but it wouldn't accept it without an amount. I'm guessing on the additional amount that I actually used. I think it was about an additional cup of powdered sugar to thicken the glaze to the consistency that I wanted. Of course, you can use the amount necessary to thicken to the consistency that you like).
Nutrition Facts : Calories 591.9, FatContent 31.1, SaturatedFatContent 9.2, CholesterolContent 98.8, SodiumContent 536.9, CarbohydrateContent 73.6, FiberContent 1.1, SugarContent 59.2, ProteinContent 6.8
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