Anyone growing up in rural Kentucky will have memories of picking blackberries, or of drying black walnuts to crack in the fall. Most Kentuckians have always put those memories in the closets of our minds of times with our grandmothers and cherish each and everyone. I decided to create a cake that would tie those memories of my childhood with my love of wine. Hope you enjoy it as well. I combined some of the best ingredients from a number of jam cake recipes and added some of my own.
Cream together 1 cup of slightly melted butter and 2 cups of sugar, add 4 eggs. In a separate bowl, mix together 2 and 1/2 cups of flour and 1 teaspoon of baking soda. Add the dry ingredients to the butter, sugar, and eggs mixture gradually alternating with 1 cup of Walnut Ridge Wine (from Millanova in Bullitt County, KY). Mix, then add the following spices: 1 t. vanilla, 1 t. nutmeg, 1 t. ground cloves, 1 t. cinnamon, 1/2 t. ground ginger, and 1 t. allspice. Blend in 1 cup of seedless blackberry jam. (I used jam made by Sunflower Sundries, Mt. Olivet, KY.) Add 1 cup of black walnuts. (Mine were purchased at the Kountry Kupboard in Harrodsburg, KY.) I recommend a bundt pan. Bake at 325 degrees F. for 1 hour in a greased and floured pan.
For a glaze, stir together 1/2 cup fresh blackberries, 1/2 cup black walnuts, and 1 cup of blackberry wine (I used the Blackberry from Chrisman Mill, Nicholasville, KY.), reduce until the liquid is somewhat thick. Pour over the cake. Arrange a few fresh blackberries on the plate.
You might also want to serve it with ice cream or with a sauce. I served it without those, and it was a hit.This entry was posted in Cooking with Wine by admin