Rating: 4.23 stars
29 Ratings
  • 5 star values: 13
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

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

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Recipe Summary test

Servings:
14
Yield:
1 -9 or 10 inch tube pan
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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

407 calories; protein 4.4g; carbohydrates 43.5g; fat 22.6g; cholesterol 70.6mg; sodium 323.8mg. Full Nutrition
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