Black Berry Wine Pound Cake

This moist delicious dessert reminds me of the song from the sixties, "Spill the Wine." The lyrics played over in my head while I was measuring, pouring, and mixing this cake. My flower child days are long over. But I still have a great fondness for cheap wine. Especially Boone's Farm, which brings back many memories of long parties with friends. As best as I can recall Boone's Farm didn't make blackberry wine, so I used good old Mogen David in the cake.

Ingredients:
1 box white cake mix
1 (3 ounce) package instant vanilla pudding
4 eggs
1/2 cup blackberry jam
3/4 cup blackberry wine
1/2 cup oil
1/2 cup pecans, finely chopped

Directions:

Grease and flour a tube pan. Pour the 1/2 cup nuts into the bottom of pan, spread evenly. Mix the cake mix,pudding mix, eggs, wine, and oil together. Blend till smooth. Pour on top of nuts. Bake at 350 degrees for 1 hour. Pour the prepared glaze over cake while still in the pan. Let stand for 30 minutes. Turn out on plate and serve.

Glaze:
1 stick unsalted butter
1 cup sugar
1/2 cup blackberry wine

Directions:

Mix all together in a sauce pan and bring to a boil for 2 minutes.

This dessert begs to be shared with good friends. And a jug of cheap wine is mandatory to help wash down this kick butt cake.