Blackberry Wine Cake

Recipe View Prepare for baking: Preheat your oven to 325 degrees F (165 degrees C). Generously grease and flour a 10-inch fluted tube pan (Bundt pan) to ensure easy release. (Prep time: 5 minutes)

Recipe View Combine dry ingredients: In a large mixing bowl, whisk together the white cake mix and blackberry flavored gelatin until well combined. This ensures even distribution of the gelatin throughout the cake. (Mixing time: 2 minutes)

Recipe View Incorporate wet ingredients: Create a well in the center of the dry ingredients. Pour in the eggs, vegetable oil, and 1 cup of blackberry wine. Beat on low speed until the ingredients are just blended, then scrape down the sides of the bowl. Increase the speed to medium and beat for a full 4 minutes, incorporating air and creating a light and fluffy batter. (Mixing time: 6 minutes)

Recipe View Bake: Pour the batter into the prepared Bundt pan, spreading it evenly. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. (Baking time: 40-45 minutes)

Recipe View Prepare the glaze while baking: While the cake is baking, prepare the blackberry wine glaze. In a small bowl, whisk together the confectioners' sugar and 1/2 cup of blackberry wine until smooth and lump-free. (Prep time: 3 minutes)

Recipe View Glaze the cake: Once the cake is out of the oven, let it sit for 10 minutes, then pour half of the blackberry wine glaze evenly over the top while the cake is still warm. The warmth allows the glaze to seep into the cake, adding moisture and flavor. Allow the cake to set for another 10 minutes before inverting it onto a wire rack to cool completely. Once the cake is completely cool, pour the remaining glaze over the top. (Cooling time: ~60 minutes)