Wine Cake is our town’s go-to fundraiser cake. If you know exactly which women’s auxillary group has it for sale, you could even find it at the Harvest Festival and pet parade.
Thanks to a sticky glaze, Wine Cake is squishy and sweet and super-delicious. We serve it with barely sweetened whipped cream and all the berries.
Wine Cake Recipe
1 box yellow cake mix
1 three and a half ounce box instant vanilla pudding
1 cup white wine (I like Sutter Home’s Sauvignon Blanc for cooking)
1/2 cup vegetable oil
1 stick butter, cut into chunks
1/4 cup water
1 cup sugar
1/2 cup white wine
Preheat oven to 350° F. Grease and flour a 10″ Bundt pan or grease and flour one and a half cupcake pans.
Combine the yellow cake mix, box of instant vanilla pudding, white wine, vegetable oil and all four eggs in a large bowl and beat with a well-muscled arm or (my preference) an electric mixer.
Pour the batter into your choice of pan.
If you’re going the Bundt route, put the filled cake pan in the oven for 45-50 minutes. Cupcakes should only take about 20 minutes.
About 10 minutes before the cake is done, make the glaze by stirring the butter with the water, sugar and white wine over medium heat until dissolved. Increase the heat and bring to a bubbly boil. Be careful, for it is sugar and can hurt you badly if it spilled on your skin. Remove the danger pot from heat. Set aside.
Remove the cake or cupcakes from the oven and let the pan cool for 10 minutes.
If using the Bundt pan, poke holes in the bottom (top) of the cake. Pour 1/2 of the glaze into and around the holes. Let the cake absorb the glaze. If you’re working with cupcakes, remove all from the pan and set on a tray upside down. Poke holes in the bottom of the cakes and pour the glaze into your holes.
Invert the cake onto a serving dish and drizzle the rest of the glaze on top. You may need to do this in several batches. Serve and await the cheers and happy hollers.