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.

Yield: Makes 8 servings
Recipe from Sunset

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Nutritional Information

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

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

Preparation

  1. 1. In a bowl, gently mix blackberries, 1/2 cup raspberries, port, and 1 tablespoon sugar.
  2. 2. Butter and flour a 9-inch cake pan with removable rim.
  3. 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. 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. 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. 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. 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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