Foris Vineyards Winery Berry-Port Cake

Notes: For the cake, mile-high bakers need to increase flour to 1 1/4 cups, reduce sugar to 3/4 cup, and reduce baking powder to 3/4 teaspoon.


Makes 8 servings

Recipe from


Nutritional Information

Calories 310
Caloriesfromfat 38 %
Protein 3.6 g
Fat 13 g
Satfat 7.9 g
Carbohydrate 43 g
Fiber 1.4 g
Sodium 200 mg
Cholesterol 85 mg


1/2 cup blackberries, rinsed and drained
3/4 cup raspberries, rinsed and drained
1/4 cup port wine
About 1 cup plus 1 tablespoon sugar
About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
About 1 cup all-purpose flour
2 large eggs
1 teaspoon baking powder
Vanilla ice cream or sweetened whipped cream


1. In a bowl, gently mix blackberries, 1/2 cup raspberries, port, and 1 tablespoon sugar.

2. Butter and flour a 9-inch cake pan with removable rim.

3. In a bowl with a mixer on high speed, beat 1 cup sugar and 1/2 cup butter until well blended, 2 to 3 minutes. Add eggs and beat until fluffy, 2 to 3 minutes.

4. Add 1 cup flour and baking powder. Stir to combine, then beat on high speed until the stiff batter is well blended, about 2 minutes.

5. Scrape batter into cake pan and spread top smooth. Drain wine marinade from berries and save. Evenly spoon berries and 2 tablespoons of the marinade over batter.

6. Bake in a 350° oven until cake begins to pull from pan rim, 50 to 55 minutes (40 to 45 minutes in a convection oven). Run a thin-bladed knife between cake and pan rim. Let cool at least 10 minutes.

7. Remove pan rim and sprinkle cake with a little more sugar. Top with remaining raspberries, cut into wedges, and moisten portions with reserved wine marinade. Accompany with scoops of ice cream.

August 1999
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