2 6 inch cake pans
1 cup red wine
1 Tbsp pure vanilla extract
2 Tbsp balsamic vinegar
*if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.
*Vanilla Scented Raspberry Agave JamMakes 2 cups
2 bags frozen raspberries 12 oz each
3/4 cups agave nectar
Juice of one large lemon
a pinch of sea salt
1 vanilla bean
Lightly blend berries, agave nectar, and lemon juice in blender (you want to keep it chunky). Pour mixture into a pot and add salt. Slit the vanilla bean lengthwise with a sharp knife, and scrape the seeds out. Throw the seeds and bean into the pot. Bring to a boil and reduce to a simmer. Let simmer for 45 minutes, stirring occasionally. Pour jam into an air tight container. Jam will store in your refrigerator for several months.