BLACKBERRY WINE CAKE | |
1 Duncan Hines white cake mix
1 (3 oz.) pkg. blackberry Jello 1/2 c. oil 1 c. blackberry wine 4 eggs 1 c. pecans, finely chopped
GLAZE:
1 c. powdered sugar
1 stick butter 1 c. blackberry wine
Preheat oven to 325 degrees. Grease and flour bundt pan. Place pecans in bottom of pan. Combine cake mix, Jello, oil, blackberry wine and eggs. Beat for 2 minutes until smooth. Gently pour batter into pan over pecans. Bake for 50 to 60 minutes. Allow cake to cool.Melt butter and sugar and blackberry wine. Bring to a boil. Remove from heat and slowly drip glaze over cooled cake. Pour extra glaze over cake.
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A recipe is likened to a personal expression of poetry/prose... When shared with others, it extends a part of our innermost being... For others to enjoy for years to come, not short lived like a rose. A recipe takes on our individuality and culinary expression, talent and skill... Brings to mind the likes/dislikes of family and friends, memories of special gatherings... Sharing a part of ourselves with others, making memories, spanning time our "appetites" they fill. Paula George 2005