ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Foris Vineyards Winery Berry-Port Cake

Yield Makes 8 servings
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.