Black Berry Wine Pound Cake

With blackberry season upon us, I needed to do a reposting of a really great dessert. This cake is moist, with a wonderful taste of blackberries throughout, and also in the sweet topping. Feel free to toss in fresh berries to the batter. Yum... the more the merrier.

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.