Blackberry Wine Coconut Cake Recipes
BLACKBERRY WINE CAKE II
An easy cake to make. Cake mix is combined with blackberry wine and blackberry flavored gelatin, then baked in a Bundt pan.
Provided by EYEPEAR
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in eggs, oil and blackberry wine. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.
- To make the Glaze: In a small bowl, stir together the confectioners' sugar and 1/2 cup blackberry wine.
Nutrition Facts : Calories 297.6 calories, Carbohydrate 41.8 g, Cholesterol 46.5 mg, Fat 11.5 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 2 g, Sodium 242.5 mg, Sugar 33.7 g
BLACKBERRY WINE CAKE
I made this recipe a couple of months ago, and my whole family just devoured it. My mom said it was the best cake she had ever eaten. It's a little different than the other recipes for Blackberry Wine Cake that are posted here. I had misplaced the recipe after making it and hunted all over the 'net trying to find it again, with no luck. I finally found my copy today and I'm posting it so I never lose it again! The prep time includes the time to let the cake sit in the pan absorbing the glaze.
Provided by Dreamgoddess
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees.
- Grease and flour a Bundt pan; sprinkle the nuts in the bottom of the pan.
- In a large bowl, combine the cake mix and gelatin.
- Add the eggs, oil and wine.
- At low speed, beat just until moistened.
- Increase the speed to medium and beat for 2 more minutes; scrape the bowl frequently.
- Pour in the Bundt pan and bake for 45-50 minutes.
- Glaze: Bring the 1 c powdered sugar, wine and butter to a boil; the glaze will be fairly thin.
- While the cake is still warm and in the Bundt pan, pour half of the glaze on the cake.
- Let the cake sit for 30 minutes to absorb the glaze.
- Turn the cake out of the pan and completely cool.
- Thicken the remaining half of the glaze with additional powdered sugar and pour over the cake.
- (NOTE: I tried to put in just additional powdered sugar to thicken the glaze, but it wouldn't accept it without an amount. I'm guessing on the additional amount that I actually used. I think it was about an additional cup of powdered sugar to thicken the glaze to the consistency that I wanted. Of course, you can use the amount necessary to thicken to the consistency that you like).
Nutrition Facts : Calories 591.9, Fat 31.1, SaturatedFat 9.2, Cholesterol 98.8, Sodium 536.9, Carbohydrate 73.6, Fiber 1.1, Sugar 59.2, Protein 6.8
BLACKBERRY & COCONUT SQUARES
This lovely crumbly bake won the under-11s category of our 20th birthday cake competition
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h30m
Yield Cuts into 12 squares
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Tip the flour, oats and sugar into a large bowl. Rub the butter into the flour mixture using your fingertips until only small pea-size pieces remain. Stir through the coconut, then fill a teacup with the mixture and set this aside.
- Stir the eggs into the bowl of mixture, then spread over the bottom of a lined baking tin (31 x 17cm), or a 21cm square tin. Smooth the surface with the back of a spoon, then scatter over the blackberries. Scatter over the reserved teacup mixture and bake for 1 hr-1 hr 15 mins until golden and cooked through (if you poke a skewer in, it should come out with moist crumbs but no wet mixture). Leave to cool, then remove from the tin and cut into squares. Serve with some extra berries, if you like. Great for teatime or to pop into a lunchbox.
Nutrition Facts : Calories 347 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
BLACKBERRY WINE COCONUT CAKE
Steps:
- CAKE Blend first five ingredients well. Stir in coconut and walnuts. Bake in bundt pan for 45 minutes to 1 hour. GLAZE Combine ingredients, mix well. Pour half of glaze over hot cake while still in pan. Let stand for 10 minutes before removing from pan. Spoon remaining glaze over cake.
BLACKBERRY WINE CAKE
Here is an indulgent treat, sure to please at dinner parties or anywhere. If you love blackberries, this is not to be missed. Not only is this one delicious cake, but it's incredibly easy to make.
Provided by Fauve
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Place in Pam-sprayed bundt pan.
- Bake at 350° for 40-45 minutes.
- Remove from pan to cake plate.
- While cake is still warm, mix glaze ingredients and pour glaze over cake.
- *Optional:Before adding glaze you may pour some of the wine over the cake first (slowly).
- This allows cake to take on a stronger blackberry flavor.
- Then add glaze.
- Garnish with fresh or frozen blackberries, if desired.
- For added flavor, soak berries in a bit of wine and powdered sugar before garnishing.
Nutrition Facts : Calories 4920.2, Fat 295.1, SaturatedFat 43.1, Cholesterol 846, Sodium 3760.6, Carbohydrate 529.8, Fiber 4.7, Sugar 404.7, Protein 48.7
CRISP EVENINGS BLACKBERRY CAKE
This yummy blackberry cake is yummy year-round. I especially love it served warm for dessert in the winter, because the spices warm me up!
Provided by Allison S.F.
Categories Sheet Cake
Time 1h25m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
- Stir milk and vinegar together in a small bowl; set aside to sour for 5 minutes.
- Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until creamy and smooth; beat in eggs, soured milk, baking soda, cardamom, cloves, and nutmeg. Gradually stir in flour until just incorporated. Fold in 1 cup blackberries. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 35 minutes. Allow cake to cool.
- Beat confectioners' sugar and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy; mix in 1/2 cup blackberries and milk until frosting is desired thickness. Spread icing on the cooled cake; sprinkle with coconut and pecans.
Nutrition Facts : Calories 375 calories, Carbohydrate 52.5 g, Cholesterol 61.8 mg, Fat 18.4 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 10.2 g, Sodium 198.9 mg, Sugar 42.2 g
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