Foris Vineyards Winery Berry-Port Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 cup blackberries rinsed drained
• 0.3 lb butter at room temperature
• 2 large eggs 
• 1 cup flour all-purpose
• 0.3 cup port wine 
• 0.8 cup raspberries rinsed drained
• 1 cup sugar 
• 8 servings whipped cream sweetened

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• cake form

Directions

1. In a bowl, gently mix blackberries, 1/2 cup raspberries, port, and 1 tablespoon sugar.
2. Butter and flour a 9-inch cake pan with removable rim.
3. In a bowl with a mixer on high speed, beat 1 cup sugar and 1/2 cup butter until well blended, 2 to 3 minutes.
4. Add eggs and beat until fluffy, 2 to 3 minutes.
5. Add 1 cup flour and baking powder. Stir to combine, then beat on high speed until the stiff batter is well blended, about 2 minutes.
6. Scrape batter into cake pan and spread top smooth.
7. Drain wine marinade from berries and save. Evenly spoon berries and 2 tablespoons of the marinade over batter.
8. Bake in a 350 oven until cake begins to pull from pan rim, 50 to 55 minutes (40 to 45 minutes in a convection oven). Run a thin-bladed knife between cake and pan rim.
9. Let cool at least 10 minutes.
10. Remove pan rim and sprinkle cake with a little more sugar. Top with remaining raspberries, cut into wedges, and moisten portions with reserved wine marinade. Accompany with scoops of ice cream.