Bake a White Wine Cake for Valentine’s Day

I don’t know about you, but I’m always looking for my next good cake recipe. Below we have one that is moist, delicious and easy to prepare. This cake is good for all occasions. If you choose to serve it on Valentine’s Day you can sprinkle it with some red and pink heart sprinkles to add to the festivities. 

For a special adult dessert consider paring this cake with a Chardonnay. You may want to use the same wine for drinking and as a cake ingredient.

In preparing your Bundt/tube pan before baking this cake, remember to spray the inside of the pan with non-stick cooking spray, as spraying the outside of the pan would not be a helpful activity. After spraying the pan (inside) you may want to add a tiny bit of flour and shake it around over the cooking spray. This helps prevent the cake from sticking, but you need to go very easy with the flour, otherwise you may end up with glumps of white flour on the outside of your otherwise lovely cake. With a cake like this one, which will be glazed and not iced, you want the outside to look as pretty as possible. 

The following recipe is shared with us by Carol Rogers. In the past Rogers did some baking for the Farmhouse Tea Shoppe in Dunwoody. 

White Wine Cake
ingredients:

• 1 box yellow cake mix
• 1 small pkg. instant vanilla pudding mix
• ¾ cup water
• ¾ cup cooking oil
• 4 eggs
• ¼ cup white sugar
• ¼ cup brown sugar
• 2 tsp cinnamon
• ½ cup white wine
• ½ cup finely chopped pecans

for glaze:

• 1 stick butter
• 1 cup sugar
• ¼ cup water
• ½ cup white wine

prep: 
Combine all cake ingredients, except the pecans in a bowl and beat together well.  

Spray tube (Bundt) pan with no-stick spray.  

Sprinkle nuts all around pan. (That is on the inside of the pan.)

Pour batter over nuts.  

Bake for 1 hour at 325 degree oven.

glaze prep: 
(About 15 minutes before the cake is done prepare glaze.)

Melt butter and sugar and water.  

Bring to boil for 3 minutes, then remove from heat and add wine.  

Pour ½ glaze on cake as soon as you remove from oven.  

Let cake cool for 15 minutes in pan, then turn out on plate and pour remaining glaze on cake.  

This is a very moist cake.

Editor’s Note: Carol Frey is the author of two humorous cookbooks, “Have You Considered Cooking?” and “The Grits Shall Rise Again!”

Cake baking with Bill & Sheila
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