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 Wine Cake | Status Approved | | Name | Wine Cake | | Category | American, Cakes & Pastries | | Serves/Yields | 8 to 10 servings | | Difficulty | Easy | | Prep. Time | 10 minutes | | Cook Time | 50 minutes | | Introduction | | This cake is a blast from the past and produces a wonderfully moist cake. It was very popular in the late 70's and early 80's. The alcohol in the cake dissipates during baking. | | Ingredients | | 1 (18.25 ounce) package Pillsbury supermoist white cake mix
1 (5 ounce) package vanilla instant pudding mix
1 tsp vanilla_extract
1/4 cup vegetable_oil
1/2 cup unsweetened applesauce
3/4 cup white wine such as pinot noir, pinot grigio, white zinfandel
1/8 tsp nutmeg (fresh grated is best)
4 eggs
| | Directions | | Step: 1 | Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
In a medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs.
Beat with an electric mixer for 5 minutes.
| | Step: 2 | Bake at 350 degrees F (175 degrees C) 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 to rack. Let cake cool completely before slicing.
Garnish cake slices with a dollop of whipped cream or dust with confectioners' sugar and sliced
strawberries.
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Time submitted: Wednesday, October 07. 2009 at 07:46:01 Contributed By: Kate
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