Blackberry Brandy Cake Food

BLACKBERRY CAKE RECIPE

Steps:

• In the bowl of an electric stand mixer fitted with whisk attachment, beat 6 large eggs 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 min until thick and fluffy.
• Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
• Divide evenly between prepared cake pans and bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temp then slice layers equally in half with a serrated knife.
• Combine 2 Tbsp lemon juice with 1 cup blackberries in small saucepan. Simmer 6-7 minutes or until berries easily mash up with a fork then turn off heat. Strain through a fine mesh strainer, pushing the blackberries through with a spatula until only seeds are left in strainer. Discard seeds and set the puree aside to cool completely to room temp (you should get 5 Tbsp puree).
• In the bowl of an electric stand mixer fitted with whisk attachment, cream together 3 sticks butter, 3 cups powdered sugar and 1/2 tsp salt on low speed until combined, scraping as necessary. Increase speed to medium-high and beat until white and fluffy (2 to 3 min).
• Add cream cheese 1-piece at a time and mix until combined then continue to beat 2 min until fluffy, scraping down the bowl as needed. With the mixer on, drizzle in blackberry syrup 1 Tbsp at a time then beat another minute.
• Slice 1 cup blackberries and set aside. Make your lemon syrup by combining 3/4 cup warm water, 1 Tbsp granulated sugar and 4 Tbsp Lemon Juice.
• Place first cake layer on serving platter cut-side up **. Brush with 1/4 of the lemon syrup. Spread frosting over the top and layer with 1/3 sliced berries. Repeat with remaining layers placing the final layer cut-side-down, then frost the top and sides.
• Pipe remaining frosting onto cake. For the roses, use a closed star Wilton 2D tip. Decorate with remaining blackberries and sprinkle sugar crystals if desired.

GRANDMA NORN'S UNBELIEVABLE BLACKBERRY CAKE

Steps:

• In large bowl mix cake mix, eggs, oil and Jello on high speed with electric mixer about 2 minutes.
• Add berries; mix until blended well.
• Pour into greased and floured 9x13-inch pan.
• Bake at 350 until fork inserted in center comes out clean, about 40-45 minutes.
• Allow cake to cool completely.
• In bowl make icing by beating cream cheese and butter until smooth. Gradually add confectioners' sugar.
• Frost cake, chill and serve.

SWEET BLACKBERRY AND BRANDY SAUCE

Steps:

• Place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. Slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. Dissolve the cornstarch in the water, and stir into the simmering berries. Continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

BLACKBERRY BRANDY SAUCE

Steps:

• In a large saucepan, mix sugar and cornstarch; stir in water. Add blackberries; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until sauce is thickened, stirring occasionally. Remove from heat; stir in brandy. Cool slightly. If desired, serve with ice cream.

GRANDMA'S BLACKBERRY CAKE

Steps:

• Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.

BLACKBERRY WINE CAKE II

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.

BLACKBERRY BRANDY

Steps:

• Divide the blackberries between 3 sterilised 500ml 'Kilner' jars (or alternatively use other sterilised jars/containers that you can seal tightly, or place blackberries into one very large container).
• Pour in the sugar, dividing it equally between the jars; divide and pour in the brandy.
• Seal the jars tightly and shake them well.
• Store in a cool, dark cupboard and shake every other day for a week, then shake once a week for two months; the brandy be then be ready to drink, but will keep improving if you can manage to leave it for longer!
• When the brandy has steeped for at least two months, strain it off into a 1 litre bottle (you can reserve the fruit for a very boozy dessert; a few berries are great served with vanilla ice cream); it is now ready to serve.