Blackberry Wine Pound Cake

I created this recipe about 20 years ago. It remains one of my favorite cakes because of the ease in preparation, it's super moist interior, and the wonderful taste of blackberries. Feel free to toss in fresh berries if you have them.

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.

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