Sal's family recipe

Blackberry Wine Cake              Preheat the oven to 350. Grease a 12-cup tube pan. Sprinkle the nuts evenly over the bottom of the pan. Set aside. In large mixing bowl, blend the cake mix, gelatin, oil, wine , and eggs on low speed for 1minute. Increase the speed to medium-high and beat for 5 minutes.             Pour the batter into the prepared pan. Bake for 45 to 50 minutes, or until the top of the cake is brown and the sides have come away from the pan.             While the cake is baking, prepare the glaze in a medium mixing bowl. Combine the melted and cooled margarine and the wine. Gradually stir in the confectioners’ sugar until the mixture is smooth.             Remove the baked cake from the oven. With a fork, cover the entire surface of the cake with deep holes. Pour the glaze over the hot cake. Let it cool in the pan for about 1 hour.  Invert the glazed cake onto a plate and serve.  It will be a light orchid color. It is super sweet, so serve small slices. ½ cup pecans, finely chopped 1 package (18.5 ounces) white cake mix 1 package (3 ounces) blackberry gelatin ½ cup vegetable or canola oil ½ cup blackberry wine 4 large eggs glaze ½ cup margarine or sweet butter, melted and cooled ½ cup blackberry wine 2 cups confectioners’ sugar, sifted Reproduced from Charleston Cake Lady