1 ½ cups sugar
¾ cup oil
½ cup Belle Meade Plantation Blackberry Wine
¾ cup buttermilk
1 ½ cups blackberry jam (I prefer seedless)
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. all spice
1 tsp. nutmeg
½ tsp. cloves
½ tsp. salt
1 cup chopped pecans (optional)
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 9” round cake pans. In a small bowl, stir together flour and next 7 ingredients. In a large mixing bowl combine sugar, oil, wine, buttermilk, eggs and blackberry jam; mix well. Gradually add flour mixture to wet ingredients. Beat on low speed until blended. Scrape bowl, add vanilla and beat 4 minutes on medium speed. Stir in nuts if desired. Pour batter into prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans on wire racks 10 minutes. Remove to wire racks; cool completely.
Prepare Blackberry Wine Filling and Blackberry Wine Frosting. Place 1 cake layer on serving plate; top with Blackberry Wine Filling. Top with second cake layer; top with Blackberry Wine Filling. Add third layer; frost top and side of cake with Blackberry Wine Frosting.
Blackberry Wine Filling
1/3 cup sugar
3 tablespoons cornstarch
2/3 cup Belle Meade Plantation Blackberry Wine
½ cup blackberry jam (seedless)
2 tablespoons lemon juice
2 tablespoons butter or margarine
Combine sugar and cornstarch in small saucepan. Stir in wine and blackberry jam; cook over medium heat, stirring constantly, until thickened. Do not boil. Remove from heat; stir in lemon juice and butter. Cool completely.
Blackberry Wine Frosting
½ cup butter or margarine, softened
¼ cup Belle Meade Blackberry Wine
4 cups (about 1 pound) powdered sugar
Beat butter and wine in medium bowl until creamy and well blended. Gradually bet in powdered sugar until smooth. Makes about 4 cups frosting.
From the Kitchen of Sheree Kelley ©2011