July 21, 2011

Blueberry Wine Cake

I made this dessert for a Memorial Day cookout with friends. It was refeshing, yummy and very easy to make. Since the glaze on the cake has wine in it that isn't cooked out, it is NOT a dessert for anyone under 21 years of age. At least not in the state of Indiana. I hope you enjoy this as much I do!


1 box white cake mix
1 box (3 ounce) Berry Blue Jell-O mix
3/4 cup vegetable oil
1 cup "good" blueberry wine
4 eggs
1/2 cup pecans


1/2 stick butter - room temperature (cold butter won't work)
1/2 cup blueberry wine
1/4 box of powdered sugar (1/4 pound by weight)


Grease and flour the bottom of a bundt pan or other pan. Line bottom of pan with 1/2 cup of pecans. Mix all ingredients for the cake mix and pour over top of pecans. Bake at 350 degree for 50-60 minutes for bundt pan. Once cake is done, poke holes in the cake witha toothpick or fork and pour glaze mixture over hot cake. I like to use a skewer to poke the holes...more of the glaze gets into the cake that way. Once the cake had cooled, I filled the middle opening of the bundt cake with fresh blueberries.

**Note: Make sure glaze mixture isn't too warm and runny - like if you heated the butter in the microwave. I did this because my butter was cold and the glaze ingredients weren't mixing together right. This made it too runny and the glaze was so liquified that it mostly ran off the cake instead of slowly melting into the holes.

You can make this cake with just about any flavor of wine that you like. Just use the appropriate flavor of Jell-O to match the flavor of your wine as close as possible. If you use strawberry wine, then use strawberry flavored Jell-O, blackberry wine, you would still use the berry blue Jell-O, etc.

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