When you are baking this cake, your house will smell so good!

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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour on 9 or 10 inch tube pan. Put chopped pecans in bottom of pan.

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  • Combine the cake mix, blackberry gelatin, eggs, oil, and 1 cup blackberry wine. Beat for 2 minutes then pour batter over top of pecans.

  • Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes or until cake tests done. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.

  • To Make Blackberry Wine Glaze: Mix together the confectioner's sugar, 1/2 cup blackberry wine, and the softened butter or margarine. Beat until smooth.

Nutrition Facts

406.9 calories; 4.4 g protein; 43.5 g carbohydrates; 70.6 mg cholesterol; 323.8 mg sodium. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/12/2003
i've been making this cake for years and people request it now! Jell-O brand does not make blackberry it's Royal brand that does. Royal can be found at some smaller stores but i substitue half black cherry half black raspberry and it turns out just fine. the glaze should be cool and the cake not hot or it will be runny. it should look like the glaze on a donut. i use 2 loaf pans or 6 mini loaf pans instead and leave out the nuts. mmmmm smells great! Read More
(37)

Most helpful critical review

Rating: 1 stars
04/20/2005
The reason I am giving this recipe a low rating is because the blackberry gelatin is impossible to find. I even called Kraft Foods and they told me it had been discontinued. Does anyone out there have a good substitute they have tried in this recipe? Sounds great and I would love to make it! Read More
(16)
30 Ratings
  • 5 star values: 13
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/12/2003
i've been making this cake for years and people request it now! Jell-O brand does not make blackberry it's Royal brand that does. Royal can be found at some smaller stores but i substitue half black cherry half black raspberry and it turns out just fine. the glaze should be cool and the cake not hot or it will be runny. it should look like the glaze on a donut. i use 2 loaf pans or 6 mini loaf pans instead and leave out the nuts. mmmmm smells great! Read More
(37)
Rating: 5 stars
10/12/2003
i've been making this cake for years and people request it now! Jell-O brand does not make blackberry it's Royal brand that does. Royal can be found at some smaller stores but i substitue half black cherry half black raspberry and it turns out just fine. the glaze should be cool and the cake not hot or it will be runny. it should look like the glaze on a donut. i use 2 loaf pans or 6 mini loaf pans instead and leave out the nuts. mmmmm smells great! Read More
(37)
Rating: 1 stars
04/20/2005
The reason I am giving this recipe a low rating is because the blackberry gelatin is impossible to find. I even called Kraft Foods and they told me it had been discontinued. Does anyone out there have a good substitute they have tried in this recipe? Sounds great and I would love to make it! Read More
(16)
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Rating: 4 stars
10/04/2006
The cake tasted great would have been 5 star if not for the glaze!I made the recipe glaze the first time-BLAH! The second time i put a stick of butter i cup of sugar and 1/4 cup of water in a pan and boiled it until it thickened. Then i took it off the heat let it cool for about 3 minutes and added a cup of blackberry wine. I left the cake in the pan and poured the glaze on the cake and in the pan. I also used half grape half raspberry jello in place of the blackberry jello. Read More
(11)
Rating: 4 stars
11/23/2006
Since blackberry jello is no longer available I use 1/3 C of blackberry JELLY instead and it works really great. This glaze is whack though. I just dust with powdered sugar instead and serve with blackberries and heavy whipped cream. Read More
(10)
Rating: 4 stars
10/12/2003
I had my doubts about this one but I had all of the ingredients (except I used black cherry gelatin). Turned out very good and went over well at the office. I did have trouble blending the glaze and found warming the wine first helped melt the butter. Read More
(10)
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Rating: 5 stars
10/29/2010
This is a great cake! I have also tried raspberry wine and raspberry Jello-O and it is wonderful. Just a few tweaks to the glaze...I use 1 1/4 c powdered sugar and add 1/4c water. I poke holes with my long tined fork immediately after taking the cake out of the oven. After cooling for 10 minutes I take the cake out of the pan pour 1/2 of the glaze in the bottom of the pan return the cake to the pan and pour the remaining glaze over the bottom of the cake. Then I cover it with plastic wrap and let it sit overnight in the pan. Turn out the next morning onto your cake plate. It is so nice and moist! Thanks for sharing this recipe! Read More
(7)
Rating: 3 stars
07/14/2009
I left out the nuts. The cake is nice and moist and has a lovely pink color to it. Perfect for a tea party bridal shower or book club event. Instead of pouring the second half of the icing over the cake I brushed it on with a pastry brush every 15 minutes until it was all gone. This resulted in beautifully laquered look. Read More
(7)
Rating: 4 stars
12/29/2007
The cake came out great. Before I made this I asked several people and they suggested going for the alternative glaze recipe as shown on this website "Blackberry Wine Cake II". Those two combinations makes a good Blackberry Wine Cake! Read More
(7)
Rating: 4 stars
02/14/2005
YES!!! to the cake NO!!! to the glaze. Done exactly as the recipe indicated it would NOT incorporate. I had to put the it on top the stove and heat it to get the butter to work into it. Then the whole lot was WAAAAY to liquid (even after cooling for hours) so I had to add at least a cup more powdered sugar. If it were to make this again I'd start the glaze by creaming the (soft) butter and sugar first. THEN adding only as much wine as necessary to make a good consistency. I couldn't find blackberry wine or Jello so I made a raspberry version. Good taste! Read More
(6)