“This recipe for Fortis Vineyards Berry-Port Cake, by Laura McCamy, is from Sunset magazine, circa 1997 or 1998. I have used it for years at holiday gatherings, or just because. It’s an easy butter cake with a fun twist using berries and port. You can use blueberries, too. This is one I get requests for, and is so easy to make, I’m almost ashamed. Almost.”

Ingredients: 

• ½ c. blackberries (use fresh or thawed berries…fresh is immensely better, however!)
• ¾ c. raspberries divided use
• ¼ c. port wine
• 1¼ c. sugar
• ½ c. room temperature butter
• 1 c. self-rising flour (1 c flour + 1 1/2  tsp of baking powder and 1/2 tsp of salt.)
• 2 large eggs
• vanilla ice cream for serving (You could use whipped topping, but…why??)

Directions:

1. Preheat oven to 350º .
2. In a large bowl, mix the blackberries, ½ cup raspberries, port and ¼ cup sugar.
3. Butter and flour a 9-inch cake pan with removable rim.
4. Using a high speed setting on the mixer, beat 1 cup sugar and ½ cup butter until well blended.
5. Add eggs and beat until fluffy.
6. Add 1 cup flour.
7. Mix until thoroughly blended and a stiff batter forms.
8. Scrape/pour batter into cake pan and smooth the top.
9. Drain wine marinade into a small bowl.
10. Spoon drained berries plus 2 tablespoons of marinade on top of the batter.
11. You won’t use all of the berries – save some to use for serving.
12. Bake at 350º until the cake pulls away from the pan sides, 50 – 55 minutes.
13. Run a thin-bladed knife between cake and rim.
14. Let cool for at least 10 minutes.
15. Remove rim.
16. Sprinkle cake with a little sugar.Cut into wedges and top with ice cream, reserved berries and marinade.

Serves: 6-8
Source:  Sunset