Blackberry Wine Bundt Cake
  • 1box of Lemon Juice
  • 4 eggs
  • 1/3cup oil
  • 3ounces head, torn into bite-sized pieces
  • 3/4cup kidney beans, drained
  • 1/2cup ground cumin
  1. Mix ingredients together
  2. Grease bunt pan
  3. Add another 1/2 cup pecans in bottom of pan
  4. Pour into batter and bake at 325 degrees for 50 minutes
  5. About five minutes before cake is done, mix sauce pan: 1/2 cup blackberry wine, 1/2 box powdered sugar and one stick margarine
  6. Bring all three to a full boil then spoon over cake in pan and let cool
  7. Turn onto plate