Blackberry Wine Cream Cheese Pound Cake

We've enjoyed our signature pound cake recipe 

so much that we've been experimenting with it lately.  

It's wonderful plain, it was really wonderful when we topped it with the white chocolate raspberries and raspberry butter.  

So, I decided for Easter, I would see 

just how I could step it up again!  

The blackberries have been gorgeous lately...

so Blackberry Wine Cream Cheese Pound Cake it is!

This is my original pound cake recipe:

3 cups cake flour
1/2 tsp salt
1/2 tsp baking powder
1 cup unsalted butter, softened
1/2 cup butter flavor Crisco
3 cups sugar
5 large eggs
1 cup buttermilk
1 tsp vanilla
1 tsp almond extract
1 tsp coconut extract

 

 Cream the butter and butter Crisco on high speed for 6 minutes.

 Reduce speed and add the sugar gradually.  

Add the eggs one at a time, beating well.

In small bowl, combine buttermilk and the extracts.

Add the buttermilk mixture alternately with the mixture of flour, baking powder and salt.

From the pound cake batter, set aside 2 cups of the batter in separate bowl.  In your mixing bowl, mix 4 oz cream cheese, 

1/2 cup blackberry wine and the 2 cups of batter.  

To give it a pretty lavender tint, use some Wilton's cake color 

or a mixture of red and blue food color.  

Pour your pound cake batter in your bundt pan.  

Top with the blackberry batter.  

Use a knife and swirl the batter together.  

Bake 325 degrees for 45 minutes.  
Then cover lightly with foil and bake additional 45 minutes 
and test with wooden pick for doneness.  

Cool in pan 20 minutes and turn out of pan and then 
back over onto plate to cool. 

I used beautiful fresh blackberries covered 

in white chocolate as garnish.

The Reduction:  

 1 cup of blackberries, 

1/3 cup blackberry wine, 

1/3 cup water or orange juice, 

1/4 cup sugar 

Cook over low heat until it reduces to a thick sauce.  

Put it through a strainer, mash the berries well 

and let it drip for a while.  

On each piece of cake you serve,  
drizzle with the Blackberry Wine Reduction---delicious!!

 *******************************************************
After the batter is all mixed....

Set aside about 2 cups in a small bowl...

Pour the remainder of the batter in your bundt pan...

Then in mixing bowl, add the 2 cups of batter, 

1/2 cup blackberry wine and 4 oz cream cheese...

Mix until creamy and add the cake color 

to tint it a beautiful lavender color...

Pour this batter over the batter in the bundt pan...

take a knife and swirl the batter...

Bake exactly according to the original recipe above...

While the cake is cooling, prepare the blackberries...

I dipped about half of them in the white chocolate...

These were yummy!!

Then I put them in and around the cake...

Then my mind kept thinking and thinking 

that something was still missing...

A blackberry reduction!!

In your saucepan, add 1 cup of blackberries, 

1/3 cup water or orange juice, 
(alas, I had no oj and used water)

and 1/4 cup sugar 

add the 1/2 cup of blackberry wine...

I simmered it low and slow until it was reduced and thick...

I then put it through a strainer and let it drip 

until all the liquid was separated from the berries...

The result was this beautiful purple sauce 

that I drizzled over each piece of cake I served...

and added a chocolate covered blackberry...

It was most wonderfully delicious!!