Sumitted by Greta from Carmel Valley, the merlot cook off entry was a favorite among the family. Extra points for using fresh berries.
3/4 cup blackberries, rinsed and drained (divided)
3/4 cup raspberries, rinsed and drained (divided)
1 cup MacLeod Merlot
1 cup + 1 Tbl sugar (divided)
1/2 cup butter, room temperature
1 cup flour
2 large eggs
1 tsp baking powder
Pre heat oven to 350F.
In a bowl gently mix 1/2 cup each of blackberries and raspberris, add merlto and 1 Tbl of sugar
Butter and flour a 9 inch cake pan
In a bowl with mixer on high speed, beat sugar and butter until blended
Add eggs and beat until fluffy
Add flour and baking powder, stir to combine and then beat into a stiff batter
Scrape batter into cake pan and smooth.
Drain wine marinade from berries, reserve wine. Spoon berries and 2 Tbl of wine over batter
Bake at 350 for 50-55 minutes (cake will pull away from pan sides when done)
Cool and then plate cake. Sprinkle with remaining berries and a little more sugar.
Cut into wedges, moisten wedges with some of remaining wine.
Serve with butter, whipped cream, or ice cream.