White Wine Cake

 A cake with wine...oh, yes!

The first time I had this was a few years ago at a Christmas gathering for a group of women who are always fun to be around, and love to inspire each other.  They inspire my friend, Cheryl, to make this whenever we get together.  Hehe!

I heard about this cake over the years, but never had the opportunity to try it...so glad I finely did.  This semi-homemade cake is fantastic! 

It's a simple cake that works perfectly during the holidays, on a buffet table or in a picnic basket!  And you won't believe the aroma that comes from your oven during baking!

The alcohol bakes off and leaves just the flavor.  It's very moist and has been a favorite since my first taste!  "Your family and friends will devour this cake...and then ask for more!



Ingredients:

                                                   

1 box of ultra-moist yellow cake mix                                                                     

1 (5 ounce) pkg. instant vanilla pudding mix                                                                     

1 tsp. ground nutmeg

1/4 tsp. ground cinnamon

3/4 cup vegetable oil                                                                     

3/4 cup white wine                                                                     

4 eggs 

 

                                                                   

Glaze:  (optional)                                                                 

1/2 cup white sugar                                                                     

1/4 cup butter                                                                     

1/4 cup white wine                                                                     

1 tablespoon confectioners' sugar, or as needed

Preheat oven to 350'F.   Spray 10" Bundt pan with cooking spray and dust with flour.

In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine and eggs. 

Beat 5 minutes with electric mixer.

Pour into greased pan and bake at 350'F. for 50 minutes or until a toothpick inserted in the center comes out clean. 

Let cake cool on rack in pan for 10 minutes, then remove cake from pan onto wire rack.   Cool completely before slicing.

Here's where you get to choose your topping; glaze, cinnamon-sugar or confectioners' sugar.  I like to just dust mine with the sugar.  Then you can garnish the slice of cake with a dollop of whipped cream or dust with a little more confectioners' sugar and sliced strawberries.

Another variation I found is also worth trying.   Take pecan chips (the really fine, almost powdered ones), mix those with cinnamon sugar.  Then coat the inside of the Bundt pan with butter, and dust the pan with the cinnamon sugar/pecan mix.  This gives the cake  a wonderful crunchy coating, with the divine moist cake inside. 

Be encouraged!

There is surely a future hope for you, and your hope will not be cut off.  -Proverbs 23:18