A delightful bundt cake infused with blackberry wine, perfect for any occasion.
Preheat your oven to 325°F (165°C).
Preheating ensures even baking from the start.
Grease and flour a Bundt pan to prevent sticking.
Use a brush to evenly distribute the grease.
In a large mixing bowl, combine the cake mix and gelatin powder.
Sifting the dry ingredients can help avoid lumps.
Add the eggs, oil, and wine to the dry mixture.
Mix gently to avoid overworking the batter.
Beat the mixture on low speed until moistened, then increase to medium speed and beat for 2 minutes.
Scrape the sides of the bowl to ensure even mixing.
Pour the batter into the prepared Bundt pan.
Tap the pan gently to release air bubbles.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted comes out clean.
Avoid opening the oven door during baking.
In a saucepan, combine powdered sugar, wine, and butter. Bring to a boil to create the glaze.
Stir constantly to prevent burning.
While the cake is still warm in the pan, pour half of the glaze over it.
Let the glaze soak in for added moisture.
Let the cake sit for 30 minutes to absorb the glaze.
Cover the cake lightly to retain warmth.
Turn the cake out onto a serving plate and cool completely.
Run a knife around the edges if the cake sticks.
Thicken the remaining glaze with additional powdered sugar and pour over the cooled cake.
Adjust the glaze consistency to your preference.
Slice and serve your delicious Blackberry Bliss Bundt Cake.
Pair with a dollop of whipped cream for extra indulgence.
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