RECIPE # 4900 BLACKBERRY HARVEST CAKE Monday Oct. 8, 2012
SHEREE KELLEY / BELLE MEADE PLANTATION
1 cup sugar
1 cup shortening
1 cup sorghum
3 large eggs
3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1 cup Belle Meade Blackberry Wine
1 cup chopped dates
1 cup golden raisins
1 cup toasted chopped pecans
Preheat oven to 325 deg. Beat sugar and shortening with a mixer until fluffy. Stop mixer and add sorghum; beat until blended. Add eggs 1 at a time, beating until blended after each addition. Combine flour and next 4 ingredients gradually add to sugar mixture alternately with wine. (Begin and end with flour mixture). Beat at low speed just until blended after each addition. Stir in dates, raisins, and pecans. Spray two 9 inch baking pans with non- stick baking spray with flour and then sprinkle with cinnamon and sugar.
Bake at 325 deg. for 30 to 35 min. or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Drizzle cakes with Blackberry Wine Glaze.
Blackberry Wine Glaze
1 cup powdered sugar sifted
2 Tbsp. Belle Meade Blackberry Wine
Whisk together in a small bowl until smooth.
From the kitchen of Sheree Kelley © 2012