Blackberry Wine Food

BLACKBERRY WINE CAKE

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).

BLACKBERRY WINE

Steps:

• Set the berries in a large bowl for about 4 weeks, stirring occasionally.
• The berries may smell and may begin to mold.
• With a mortar and pestle, crush the berries till you have a very smooth pulp.
• Stir in sugar and water.
• Pour into casks for fermenting it.
• Let the wine age for atleast 8 months.
• Air the wine every few days to allow the gases to escape.
• The longer the wine is kept, the better it'll be.
• Like I do all my food, I think it is so very nice and special to dedicate what you prepare to the Gods and Goddesses before serving it.
• Do dedicate this to a deity and then serve.
• You'll enjoy it even more!

BLACKBERRY WINE

Steps:

• Place berries in large bowl and bruise them up a little by pressing.
• Pour the boiling water over the bullied berries.
• Let stand for 24 hours, stirring occasionally. I usually stir every 2 hours.
• Strain off liquid into a container you can close tightly.
• Add sugar, stir, and close tightly.
• Let stand for 3 months.
• Bottle up and cork.