Shelly's Recipe

BLACKBERRY WINE CAKE

Category: Cakes from Cake Mixes

Solid vegetable shortening and flour for preparing the pan
1/2 cup chopped pecans
1 pkg plain white cake mix
1 (3.4 oz) pkg black raspberry, blackberry, or black cherry gelatin
1 cup blackberry wine (Morgan David)
1/2 cup vegetable oil
4 large eggs

Glaze:
1 cup confectioners sugar, sifted
1/2 cup blackberry wine
1 /2 cup butter, melted

Preheat the oven to 325. Grease a 10-inch tube pan with vegetable shortening and dust with flour. Shake out the excess flour. Sprinkle the pecans evenly in the bottom of the pan. Set aside.

Place the cake mix, gelatin, wine, oil, and eggs in a large mixing bowl. Beat on low speed for 30 seconds, then to medium and beat 2 more minutes. Scrape down the sides of the bowl and pour the batter into the prepared pan. Place the pan in the oven.

Meanwhile, place the glaze in a small bowl and whisk to combine.

Bake until the cake is firm to the touch when lightly pressed with your finger, 43 to 48 minutes. Remove the pan from the oven and immediately pour half of the glaze over the cake while it is still in the pan. The top of the cake will look quite wet. Let the cake rest 20 to 25 minutes so the glaze may settle into the cake. Invert the cake onto a rack, and then invert it again onto a serving platter so that the cake is right-side up. Pour the remaining glaze over the cake, then slice and serve.