BLACKBERRY WINE POUND CAKE “My mom has made these for years at Christmas time to give away to friends and others. I started making them for my team of co-workers and eventually had to start making them for the entire team.” -Sue
Prep Time: 10 Minutes Cook Time: 50-55 Minutes Total Time: 1 Hour 5 Minutes
For the cake: • 2 boxes white cake mix • 1 ⅓ cups blackberry wine Ingredients
For the glaze: • 4 cups confectioners’ sugar • ½ cup blackberry wine
• 2 boxes blackberry gelatin (black cherry gelatin can be used as a substitute) • 7 eggs • 1 ⅓ cups oil
Submitted by Sue E., FL RN
Instructions
1. Preheat oven: Preheat your oven to 350°F (175°C). 2. Prepare the batter: In a large mixing bowl, combine the white cake mix, blackberry wine, blackberry gelatin, eggs, and oil. Mix until smooth and well combined. 3. Bake the loaves: Pour the batter into greased loaf pans. This recipe makes 3 large loaves (9x5 inches) or 7 small mini loaves. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Alternatively, you can use a bundt pan for this recipe. SWEET POTATO SOUFFLÉ
4. Prepare the glaze: While the loaves are baking, mix the confectioners’ sugar and blackberry wine in a bowl until smooth. Adjust the ingredients as needed to achieve a smooth, pourable consistency. 5. Glaze the loaves: Once the loaves are done baking, remove them from the oven and immediately pour the glaze over the hot loaves while they are still in the pans. Carefully remove the loaves from the pans and pour another layer of glaze over them. 6. Store: Allow the loaves to cool completely. Store them in the refrigerator or freezer for best results.
“It started as “just a side dish.” One holiday, someone set out a pan of sweet potato soufflé. Creamy whipped potatoes with a buttery brown sugar pecan crust. It sat quietly until someone took a bite. Then everyone did. By night’s end, the pan was scraped clean except for one tiny corner someone tried to save...” Hadelyn
Prep Time: 1 Hour
Cook Time: 25-30 Minutes
Total Time: 1 Hour 30 Minutes
Sweet potato base: 1 ½ cups mashed sweet potatoes (about 2 medium sweet potatoes) ½ cup granulated sugar ¼ teaspoon salt Ingredients
3 tablespoons all-purpose flour ½ cup chopped pecans 3 tablespoons unsalted butter, melted
½ teaspoon vanilla extract 1 large egg, beaten ¼ cup unsalted butter, melted Pecan topping: ½ cup light brown sugar
Submitted by Hadelyn M., SC LPN
Instructions
1. Prepare the base. Preheat the oven to 350°F. Boil or bake the sweet potatoes until fork tender. Peel and mash them until smooth. In a mixing bowl, combine the mashed sweet potatoes with granulated sugar, salt, vanilla extract, beaten egg, and melted butter. Whip the mixture until smooth and fluffy, using a hand mixer if available. Spread the mixture evenly into a buttered 1-quart baking dish.
2. Make the topping. In a separate bowl, combine the light brown sugar, all-purpose flour, and chopped pecans. Stir in the melted butter until the mixture becomes crumbly. Sprinkle the topping evenly over the sweet potato base. 3. Bake. Bake the dish at 350°F for 25–30 minutes, or until the topping is golden brown. Let the soufflé sit for 10 minutes before serving.
2026 | Recipes by Nurses, for Nurses
37
Elite Learning
Powered by FlippingBook