Blackberry Wine Cake
By Yankee Magazine|May 19 2007|
Yield
6
Ingredients
1 cup chopped pecans, divided
1 box (2-layer size) Duncan Hines butter flavored cake mix
1 6-ounce package instant vanilla pudding mix
4 eggs
1 cup blackberry wine, divided
1/2 cup oil
1/2 water
Instructions
Do not preheat oven. Grease a tube pan. Pour 1/2 cup of the pecans in the bottom of the pan.
Mix together cake mix, pudding mix, eggs, 1/2 cup blackberry wine, oil, and water. Pour the cake batter over pecans in pan. Top with the remaining 1/2 cup pecans.
Place in cold oven. Turn on oven and set temperature to 300 degrees. Bake for one hour.
Topping:
Ingredients
3/4 cup sugar
1/2 stick (1/4 cup) margarine (not butter)
Instructions
Place sugar, the remaining 1/2 cup blackberry wine, and margarine in a saucepan. Cook on stove for 5 minutes. Pour topping over hot cake and let the cake stand for one hour.
