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Port Berry Cake

A moist dessert cake made with fresh berries and port wine"


1/2 c. raspberries
3/4 c. blueberries
1/4 c. port wine
1 c. + 1 Tbls. sugar
1/2 c. butter or margarine
1 c. all-purpose flour
2 large eggs
1 tsp. baking powder
Vanilla ice cream or whipped cream


In a bowl, gently mix all berries, port, and 1 Tbls. sugar.
Butter and flour a 9" spring form cake pan.
In a mixer or food processor, beat 1 c. sugar and 1/2 c. butter until well blended. Add eggs and beat until fluffy, about 2 - 3 min.
Add 1 c. flour and baking powder. Stir to combine, then beat on high speed until the stiff batter is well blended, about 2 min.
Scrape batter into the prepared pan and smooth top. Drain wine marinade from berries and save. Evenly spoon most of the berries over the top of the cake, saving some for plating. Spoon 2 Tbls. of the port marinade over the top.
Bake at 350 deg. until cake pulls from the sides of the pan, about 50 - 55 min. When done, run a knife between the cake and rim. Let cake cool at least 10 min. before removing pan rim. After cake has completely cooled, remove the bottom.
To serve, sift confectioner's sugar over the top. Serve with the remaining marinade and berries. Add ice cream or whipped cream just before serving.

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6 - 8

Nutritional Information
Per Serving

no nutrition information available

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