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White Wine Pound Cake

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Recipe Summary White Wine Pound Cake

I got this recipe from my water aerobics instructor. I only make it at Thanksgiving and Christmas. The first year I made it, I was too full for dessert after dinner. I only got to taste the leftover crumbs because my family ate the whole thing Christmas Day. The second year I baked it the night before Christmas and left it on the counter. When I got up Christmas morning, a fourth of it had already been eaten. Serve all by itself or with ice cream and/or fruit.

Ingredients | Wine Folly Portugal Wine Map

cooking spray (such as Pam®)

1 (15.25 ounce) package yellow cake mix

1 (3 ounce) package instant vanilla pudding mix

¼ cup white sugar

¼ cup brown sugar

2 teaspoons ground cinnamon

¾ cup vegetable oil

¾ cup water

½ cup white wine

4 eggs

½ cup white sugar

¼ cup butter

¼ cup white wine

1 tablespoon confectioners' sugar, or as needed

Directions

Preheat oven to 325 degrees F (165 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray and lightly coat with flour.

Whisk cake mix, pudding mix, 1/4 cup white sugar, brown sugar, and cinnamon together in a bowl. Beat vegetable oil, water, 1/2 cup white wine, and eggs into flour mixture using an electric mixer until batter is smooth. Pour batter into prepared pan.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool cake in pan on a wire rack, about 1 hour.

Combine 1/2 cup white sugar, butter, 1/4 cup white wine together in a saucepan immediately after removing cake from oven. Cook sugar mixture, stirring constantly, over medium heat until sugar is dissolved and butter is melted, 3 to 5 minutes. Spoon 1/2 the glaze over cake while cake is still warm.

Invert cooled cake onto a cake plate and spoon remaining glaze over top of cake. Allow cake to absorb glaze, about 15 minutes. Dust cake with confectioners' sugar.

Buy the cheapest white wine you can find at the grocery store. It does not matter what kind of white wine you use.

Use a cake mix that calls for oil in the batter rather than butter.

Info | Wine Folly Portugal Wine Map

prep: 20 mins cook: 1 hr 5 mins additional: 1 hr 15 mins total: 2 hrs 40 mins Servings: 12 Yield: 12 servings

TAG : White Wine Pound Cake

Desserts, Cakes, Cake Mix Cake Recipes, Bundt Cake,

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