This is a simple dessert I made with fresh, sweet blackberries and blackberry wine to make a syrup and then baked it into a yummy coconut pound cake batter. It was so delicious!
On our free time I captured some shots of new growth and foliage in the yard. This is a single pedal from a purple Agapanthus plant.
I also want to thank all of you who commented on my blog as well as on my Facebook page giving me some great ideas for my kitchen remodel. Using the Random Number Generator website the number chosen was 2. Lynn from Blue Skies is the winner of the $60.00 gift certificate to CSN Stores. "Congratulations Lynn"!!!! xoxo
Blackberry Wine Syrup
1 -1/2 cup Blackberry Wine
1/2 cup sugar
1 tsp vanilla
1 Pint cleaned and dried blackberries
Combine the wine, sugar and vanilla in a saucepan over medium-high heat, stirring to dissolve the sugar. Bring to a boil, then reduce the heat to medium low; cook for 10 minutes or until the liquid becomes syrupy and has reduced by about two-thirds. With heat on low add the blackberries stirring just till they begin to soften but keep there shape.
Coconut Pound Cake
2 cups all-purpose flour plus additional for dusting
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 1/2 cups sweetened flaked coconut (6 oz), toasted and cooled
Put oven rack in middle position and preheat oven to 350°F.
Butter 6 ramekins and dust with flour, knocking out excess flour.
Whisk together flour (2 cups), baking powder, and salt in a bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a hand held mixer. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low, then mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula.
Spoon batter evenly into individual ramekins around 3/4 of the way up. Place ramekins on cookie sheet. With a large spoon, carefully place blackberries and syrup over cake batter not skimping on berries.
Bake until golden and bubbly and a wooden pick or skewer inserted into side comes out clean, 20 - 25 minutes
Cool individual cakes on a rack 15 minutes. Top with whipped cream and enjoy!!