{"id":5832,"date":"2018-05-01T05:16:35","date_gmt":"2018-05-01T11:16:35","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=5832"},"modified":"2018-05-01T05:16:35","modified_gmt":"2018-05-01T11:16:35","slug":"fortis-vineyards-berry-port-cake","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/fortis-vineyards-berry-port-cake.html","title":{"rendered":"Fortis Vineyards Berry-Port Cake"},"content":{"rendered":"<p><em>&#8220;This recipe for Fortis Vineyards Berry-Port Cake, by\u00a0Laura McCamy, is from Sunset magazine, circa 1997 or 1998. I have used it for years at holiday gatherings, or just because. It&#8217;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&#8217;m almost ashamed. Almost.&#8221;<br \/>\n<\/em><br \/>\n<strong>Ingredients:\u00a0<\/strong><\/p>\n<ul>\n<li>\u00bd c. blackberries (use fresh or thawed berries&#8230;fresh is immensely better, however!)<\/li>\n<li>\u00be c. raspberries <span style=\"text-decoration: underline;\">divided use<\/span><\/li>\n<li>\u00bc c. port wine<\/li>\n<li>1\u00bc c. sugar<\/li>\n<li>\u00bd c. room temperature butter<\/li>\n<li>1 c. self-rising flour (1 c flour + 1 1\/2\u00a0\u00a0tsp of baking powder and 1\/2 tsp of salt.)<\/li>\n<li>2 large eggs<\/li>\n<li>vanilla ice cream for serving (You could use whipped topping, but&#8230;why??)<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Preheat oven to 350\u00ba .<\/li>\n<li>In a large bowl, mix the blackberries, \u00bd cup raspberries, port and \u00bc cup sugar.<\/li>\n<li>Butter and flour a 9-inch cake pan with removable rim.<\/li>\n<li>Using a high speed setting on the mixer, beat 1 cup sugar and \u00bd cup butter until well blended.<\/li>\n<li>Add eggs and beat until fluffy.<\/li>\n<li>Add 1 cup flour.<\/li>\n<li>Mix until thoroughly blended and a stiff batter forms.<\/li>\n<li>Scrape\/pour batter into cake pan and smooth the top.<\/li>\n<li>Drain wine marinade into a small bowl.<\/li>\n<li>Spoon drained berries plus 2 tablespoons of marinade on top of the batter.<\/li>\n<li>You won&#8217;t use all of the berries &#8211; save some to use for serving.<\/li>\n<li>Bake at 350\u00ba until the cake pulls away from the pan sides, 50 &#8211; 55 minutes.<\/li>\n<li>Run a thin-bladed knife between cake and rim.<\/li>\n<li>Let cool for at least 10 minutes.<\/li>\n<li>Remove rim.<\/li>\n<li>Sprinkle cake with a little sugar.Cut into wedges and top with ice cream, reserved berries and marinade.<\/li>\n<\/ol>\n<p><strong>Serves:\u00a0<\/strong>6-8<br \/>\n<strong>Source:\u00a0\u00a0<\/strong>Sunset<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8220;This recipe for Fortis Vineyards Berry-Port Cake, by\u00a0Laura McCamy, is from Sunset magazine, circa 1997 or 1998. I have used it for years at holiday gatherings, or just because. It&#8217;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 &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/fortis-vineyards-berry-port-cake.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Fortis Vineyards Berry-Port Cake&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[25],"tags":[44],"class_list":["post-5832","post","type-post","status-publish","format-standard","hentry","category-sweets-cakes","tag-koa"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5832","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=5832"}],"version-history":[{"count":3,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5832\/revisions"}],"predecessor-version":[{"id":5851,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5832\/revisions\/5851"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=5832"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=5832"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=5832"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}