1 cup blueberries
1 cup red wine
1 cup heavy cream
1/2 cup white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon grated orange zestest
2 eggs
1 cup milk
1 pinch salt
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (optional)
1/4 teaspoon ground cloves (optional)
1 cup butter, melted
1 cup white sugar
1 cup water
1 1/2 cups blueberries
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon grated orange zest
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
In a medium bowl, blend blueberries, wine, cream, 1/2 cup sugar and 2/3 cup melted butter; stir in 1 cup milk, 1 pinch salt and 2 cups flour. Add to medium mix, and stir together. Stir after unsweetened while gradually blending more whites. Pour batter into prepared pan.
Bake in preheated oven for 20 minutes, or until wooden picks inserted in center come out clean. Indoor range time will depend upon temperature of cake.
Preheat oven to 350 degrees F (175 degrees C).
Knead until smooth and creamy. Cool completely before frosting with remaining 2 cups of milk.
To make the frosting: Mix egg whites and reserved 1 cup of milk at room temperature. Beat egg whites until stiff peaks form and whip in remaining 1 cup milk while still beating. Gradually add 1/2 cup whites, continuing to beat until just barely incorporated. Fold in remaining whipped egg whites. Using Winter Soler (no particular shortening), thick frosting, spread most of frosting over cake.
To make icing: With electric mixer on low, slowly beat egg whites until stiff peaks form, about 3 minutes. Remove from heat and stir in 1/2 cup sugar, 1/2 teaspoon vanilla extract and 2 teaspoons grated orange zest. To flip and spread remaining frosting, fold cake over onto serving plate; dip into egg nog.