Wine Cake

Welcome back!

Nearly everytime I make it, I am asked for the recipe.  Now, don’t turn up your nose at the cake & pudding mix.  Just make it once and see what you think.  My mom said that as kids, my sister and I begged her to make this for our birthday cakes.  My hubby & son love it too!  Enjoy.

Wine Cake

1 box yellow cake mix
3/4 C sherry (any white-ish dessert wine is also good)
4 eggs
3/4 C oil (canola is good)
1 package instant vanilla pudding mix (3.5oz.)
1/2 t nutmeg
1/2 t cinnamon

Directions:
Preheat oven to 350F (or 325F for a dark non-stick pan).
Add all ingredients to a bowl, and beat 3 minutes on medium speed. Put in a greased & floured bundt cake pan.
Bake 45-50 minutes. Test with a skewer – when it comes out cleanish, it’s done. This cake is very moist!

Cool 5 minutes and turn out onto a cooling rack. When cool, sift powdered sugar over top.

Other ideas:
- Try using other flavors of pudding like cheese cake or french vanilla
- Instead of all oil, try 1/2 cup unsweetened applesauce + 1/4 cup oil.  I haven’t noticed much difference in flavor or texture.
- Use a glaze: whisk powdered sugar an a teaspoon or two of lemon or orange juice, to the consistency of buttermilk. Drizzle on cooled cake. (I do this in a measuring cup with a spout so it’s easy to pour.)
- If you’re a citrus nut, try adding lemon or orange zest to the batter.  In this case, just use the sifted powdered sugar on the top.

Tagged as: cake, sherry, wine