Food & Wine

COOKING WITH WINE WEEK: FORIS VINEYARDS WINERY BERRY-PORT CAKE

The biggest benefit of cooking with wine — sampling the ingredients for "quality control." The second biggest benefit — wine enhances the flavor of many great recipes. This dessert recipe comes from Sunset magazine.

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

DIRECTIONS

In a bowl, gently mix blackberries, 1/2 cup raspberries, port, and 1 tablespoon sugar.

Butter and flour a 9-inch cake pan with removable rim.

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.

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.

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.

Bake in a 350 degree 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.

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. Makes 8 servings.

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