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Blackberry Wine Cake I
Reviews:
February 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!

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