Ingredients
3/4 c. unsalted butter
1 c. sugar
3 egg yolks
1 tsp. vanilla
3/4 c. blackberry jam
1/8 c. buttermilk
1/2 tsp. soda
1/2 c. wine or grape juice
1 1/2 c. sifted flour
1/4 tsp. salt
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Cream butter and sugar until fluffy. Add egg yolks 1 at a time and mix thoroughly. Mix in jam. Stir together buttermilk and soda and add to first mixture. Sift together flour, salt and spices. Add to creamed mixture alternately with wine. Add nuts. Carefully fold in stiffly beaten egg whites. Pour into a greased Bundt pan. Bake at 350° until toothpick comes out clean.
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Achievable elevated desserts — laminated doughs, cakes, custards
Ruby port — cheese pairing, reductions, poaching pears
Home wine making kit — carboy, airlock, hydrometer, bottles
Rotating stand for smooth cake frosting and decorating
Instant aeration while pouring — no waiting for decanting