Cake and Wine Lughnasadh 2015

Blackberry Cake and Wine for Lughnasadh 2015

Cake and Wine Lughnasadh

As part of the magical ritual to honor Lughnasadh I would like to share a few recipes for cake and the names of a couple of my favorite blackberry wines. Of course if you are interested you could also make your own blackberry wine. However it require a bit of time to age so it will most likely not be ready for the upcoming Lughnasadh Sabbat.

Blackberry Cake Recipes

This one is my favorite for using fresh blackberries

Blackberry Buttermilk CakeCake and Wine Lughnasadh

BY MELISSA ROBERTS  BON APPÉTIT JULY 2011

 Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment
2 1/3 cups cake flour (sifted, then measured) plus more for pan
2 1/2 cups (10 ounces) fresh blackberries
1/4 cup plus 1 1/3 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 teaspoons finely grated orange zest
1 cup well-shaken buttermilk
Powdered sugar (for dusting)
Special equipment:Use a 9″-10″-diameter springform pan.
Directions
Position a rack in middle of oven and preheat to 350°. Butter pan; line bottom with a round of parchment paper. Butter parchment. Dust with flour; tap out excess. Arrange berries in a single layer in bottom of pan; sprinkle evenly with 1/4 cup sugar.

Sift 2 1/3 cups flour, baking powder, salt, and baking soda into a medium bowl; set aside. Using an electric mixer, beat 3/4 cup butter and remaining 1 1/3 cups sugar in a large bowl at medium-high speed, occasionally scraping down sides of bowl, until pale and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Pour batter over berries in pan; smooth top.

Bake until cake is golden brown and a tester inserted into the center comes out clean, about 1 hour 25 minutes. Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around edge of pan to loosen. Remove pan sides. Invert cake onto rack and remove pan bottom; peel off parchment. Dust top generously with powdered sugar and let cool completely. [serves 8 to 10]

My Note: If I am serving this as part of the cake and wine ritual I do not add the powdered sugar.

Blackberry coffee cakeCake and Wine Lughnasadh
Blackberry Filling
1 1/4 cups frozen (thawed and well drained) blackberries
1/2 cup finely chopped pecans
3 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
Coffee Cake
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cups granulated sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
1 container (8 ounces) sour cream
Powdered Sugar Glaze
1 1/2 cups powdered sugar
3 to 4 teaspoons water

Directions
Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour.
In small bowl, mix all Blackberry Filling ingredients; set aside.
In medium bowl, mix flour, baking powder and baking soda; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tablespoonfuls over filling; sprinkle with remaining filling. Spoon remaining batter over filling; spread evenly.
Bake coffee cake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes.
Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.
[Serves 16] Recipe from Betty Crocker,

My Favorite Blackberry Wines

Chaucer’s Blackberry Wine:Cake and Wine Lughnasadh

Chaucer’s Blackberry Wine is made from 100% pure, fresh, blackberry varieties. We make the wine straight from the berries; we do not make it from blackberry juice that was made by someone else. We take fresh berries and ferment them to dry. Right before bottling we add fresh juice back in, to help with the sweetness and the fresh blackberry aroma. [Buy this one on-line] Shipping time run from 1-3 days to 1-3 weeks depending on where in the country you live.

Cake and Wine LughnasadhPimm’s Blackberry and Elderflower

This is an international brand. I was introduced to Pimm’s during a visit to the UK. It has a unique taste and can be mixed with champagne, lemonade, lemon juice, orange juice and apple juice just to name a few. It is a very versatile drink and it can be found in the US but most likely you will have to order it on-line. If you choose to give it a try go to their website and check out the recipes. I can say that they are all tasty and they make Pimm’s a drink for all occasions.

A limited edition tipple, made from a blend honoring the Pimm’s tradition, mixed with Blackberry and Elderflower. Mix one part Pimm’s No.1 with three parts chilled lemonade.


Compiled by Dyanna Wyndesong

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