Blackberry Wine Coconut Cake 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 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 UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3 minutes. Stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and continue cooking until berries are hot and slightly broken-down, about 5 minutes more; remove from heat and pour into a 9-inch cake pan.
• Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs.
• Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour and milk into butter mixture, beginning and ending with the flour mixture. Mix vanilla into batter.
• Pour batter over blackberry mixture in the 9-inch cake pan.
• Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let cake cool in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along the inside edge of the pan to separate cake from the sides, place a cake plate over the top of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan.

BLACKBERRY WINE CAKE

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.

BLACKBERRY CAKE

Steps:

• In a large bowl, combine the cake mix, gelatin, oil and milk until blended. Add eggs, one at a time, beating well after each addition. Fold in the blackberries, coconut and pecans. Pour into three greased 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For icing, cream butter in a small bowl. Add sugar and milk; beat until icing achieves desired consistency. Stir in the blackberries, coconut and pecans. Spread icing between layers and over the top and sides of cake.

BLACKBERRY & COCONUT SQUARES

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.

BLACKBERRY WINE-GLAZED CAKE

Steps:

• Spray bake pan (I used a 9 x 13) with cooking spray.
• Mix cake mix and jello.
• Add eggs, oil and wine.
• Beat at low, medium speed (as directed on cake mix box).
• Bake at 350 degrees for 50-60 minutes.
• Mix powdered sugar and enough wine to thin to spreading consistency.
• Drizzle over cake.