Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups unsalted butter (room temperature, plus 2 tablespoons for buttering the pan)
  • 3 cups sugar
  • 4 large eggs
  • 1 cup Canada Dry® Blackberry Ginger Ale
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups blackberries (fresh or frozen)
  • 2 cups powdered sugar
  • 2-3 tablespoons Canada Dry® Blackberry Ginger Ale
  • 1 cup blackberries (fresh or frozen (thawed), divided)

Instruction

  • Preheat oven to 350 degrees.
  • In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 1 1/2 cups unsalted butter until light and fluffy. Cream with sugar until well blended. Add each egg, one at a time, until blended.
  • Add Canada Dry® Blackberry Ginger Ale, mixing slowly until combined.
  • In a separate bowl, sift together flour, baking powder and salt.
  • Add flour mixture 1 cup at a time, mixing well between each addition, scraping down the sides as needed.
  • Place the last two tablespoons of unsalted butter into your bundt pan and place in the oven to melt. Remove and using a pastry or basting brush, cover the interior of your pan, then add blackberry cake batter. Sprinkle 2 cups blackberries on the top, pressing the berries lightly into the cake batter. Tap several times on the countertop to ensure all the nooks and crannies are filled.
  • Place cake in oven, reducing temperature to 325. Bake for 1 hour 20 minutes, or until it passes the toothpick test.
  • Allow to cool for 5-10 minutes before inverting onto a cooling rack to complete cooling.
  • When you are ready to serve, mash 8-10 blackberries in a small bowl, add Canada Dry® Blackberry Ginger Ale and powdered sugar, stirring until it is a thick, put pourable consistency.
  • Drizzle over cake, placing the remaining blackberries in the center of the cake so when you slice in, they come tumbling out.
  • If you've tried this recipe, come back and let us know how it was!