I make these cakes for Christmas gifts every year. And after Christmas, there are so many requests for the recipes. So, instead of emailing and writing them time and again, I am posting them here.
Blackeberry Wine Cake
1 cup Manischewitz Blackberry Wine
Combine cake mix and jello. Add eggs, oil and wine, mix until batter is smooth. Pour batter into a greased bundt pan. Bake at 375 degrees for 45 minutes. Let cool 10 minutes and invert onto a platter. While cake is warm, poke holes in the top and sides using a meat fork (or whatever's handy.)
Blackberry Wine Glaze
1 1/2 cups confectioners sugar
1/3 cup Manischewitz Blackberry Wine
Whisk sugar and wine together until smooth. Slowly pour over warm cake, allowing glaze to soak in. Be patient, don't worry if there's a pool of glaze on your platter, eventually it will soak into the cake. You can serve this warm or cool. It can also be frozen.
Now, for the
1 tsp. vanilla
1 tsp. lemon extract
1 tsp. coconut extract
1 tsp. butter extract
1 tsp. almond extract
Cream margarine and Crisco in mixer. Add 1 cup of sugar at a time, beating well after. Add 1 egg at a time, also beating after. Sift flour and baking powder, add to mixture - alternating with milk. Add extracts and mix well. Bake in greased and floured tube pan at 325 degrees for 1 1/2 hours (I had to add a couple minutes to mine, use your own judgment.) Let cool for 10 minutes before inverting onto platter. This also can be frozen.