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Blackberry Wine Cake

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A delightful cake infused with the essence of blackberry wine, perfect for gatherings and celebrations.

Ingredients

Scale
  • 1 cup blackberry wine
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blackberries (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a bundt pan.
  2. Combine the blackberry wine, sugar, and vegetable oil in a large bowl, mixing well until the sugar starts to dissolve.
  3. Add the eggs one at a time, beating well after each addition.
  4. Whisk together the flour, baking soda, baking powder, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Stir in the vanilla extract, and fold in the blackberries gently if using.
  7. Transfer the batter into the prepared bundt pan, smoothing the top with a spatula.
  8. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
  9. Cool for 10 minutes in the pan, then carefully invert onto a wire rack to cool completely.

Notes

Pairs well with vanilla ice cream or whipped cream. Store leftovers tightly wrapped at room temperature for up to three days.

Nutrition

Find it online: https://doughgirlbylea.com/blackberry-wine-cake/

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