Today, today I need some wine cake.
I think you might too.
This buttery, dense yellow cake is a Napa Valley bake sale staple. It uses a yellow cake mix, but tastes so much more complex.
You don’t need fancy white wine for this – Sutter Home Sauvignon Blanc is my go to wine for this recipe (it was $3.99). I’d recommend staying away from something with any oakiness — or anything too floral.
1 box yellow cake mix
1 three and a half ounce box instant vanilla pudding
1 cup white wine
1/2 cup vegetable oil
1 stick butter, cut into chunks
1/4 cup water
1 cup sugar
1/2 cup white wine
Assemble your ingredients.
Preheat oven to 350° F.
Grease and flour a 10″ Bundt pan.
Combine the yellow cake mix,
box of instant vanilla pudding,
vegetable oil and
all four eggs in a large bowl and
beat with a well-muscled arm or an electric mixer.
Pour the batter into your choice of pan.
Put the cake pan in the 350 oven for 45-50 minutes.
About 15 minutes before the cake is done (at the 30 minute mark), make the glaze.
Stir the butter with the water, sugar and white wine over medium heat and let simmer for roughly 10 minutes. Stir frequently.
Be careful, for it is sugar and it will hurt you badly if it gets on your skin.
Remove from heat. Set aside.
Remove the cake or cupcakes from the oven and let cool for 10 minutes.
After the cake’s cool, poke holes in the bottom (top) of the cake.
Pour 1/2 of the glaze into and around the holes. Give the cake a little time to fully absorb the glaze.
Invert the cake onto a serving dish and drizzle the rest of the glaze on the top of the cake.
We used unsweetened whipped cream for the topping – because the cake is pretty sweet with that glaze, but we wanted a pretty white top.
Then you can bring it to bocce. Or bowling. Or church. Or to a community center where people might appreciate your expertise. Or that next city council meeting. Or that peaceful protest against the militarization of our police departments. Bring this cake to that.
It’s also handsome husband approved.