I can't believe that this recipe hasn't been reviewed yet -- it's awesome! I've made it several times each summer since the original printing in Sunset. :) I usually mix & match berries, depending on what's available, blueberries, blackberries, raspberries. And I serve with unsweetened whipped cream -- can't go wrong with this one!
Foris Vineyards Winery Berry-Port Cake
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Amount per serving
- Calories: 310
- Calories from fat: 38%
- Protein: 3.6g
- Fat: 13g
- Saturated fat: 7.9g
- Carbohydrate: 43g
- Fiber: 1.4g
- Sodium: 200mg
- Cholesterol: 85mg
- 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.
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