Blackberry Brandy Cake Recipes

BLACKBERRY BRANDY CAKE

Steps:

• Prepare cake batter as indicated for the mix, except substitute blackberry brandy for all water and/or milk (alternately, if you want less of a "rum" cake style, substitute 50% blackberry brandy and 50% milk). Make sure your cake dish/mold is well greased and floured. Pour cake mix into your dish/mold (I like a standard Bundt ring, but it's immaterial). As you pour the mix, work in layers of chocolate chips/morsels as you go if using them. Note, the chips/morsels will sink as the cake cooks, so take this into account when setting up your layers (it's why we can't just mix them into the batter). Bake as per box directions, allow to cool, ice and serve. Tip #1: I freeze my cake before icing, it makes for a much sturdier surface. Tip #2: Just microwave the icing and pour. This creates a thin icing shell which is perfect for this cake. The icing here is to cut down on evaporation and slow the process for the cake getting stale, not to be a primary component of the finished product. Remember, if doing this you're going to have lots of extra icing drip, so pour the icing over something other than the final serving plate, then cut the cake free and place on the serving plate.

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.