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White Wine Pound Cake Recipe

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This recipe for White Wine Pound Cake is from Pam's 2nd Cookbook "Maggie Mae's Still Cooking", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
*Pam cooking spray * Glaze
* 1 (15.25oz.) Yellow Cake Mix * 1/2 C. White Sugar
* 1 (3oz) instant vanilla pudding * 1/4 C. Butter
* 1/4 C. White Sugar * 1/4 C. White Wine (Moscato)
* 1/4 C. Brown Sugar * 1 Tbls. Powdered Sugar or as needed
* 2 tsp. ground cinnamon
* 3/4 C. Vegetable Oil
* 3/4 C. Water
* 1/2 C. White Wine (moscato)
* 4 eggs
Directions:
Directions:
1. Preheat oven to 325*. Spray a bundt pan with cooking spray and lightly coat with flour.
2. Whisk cake mix, pudding mix, 1/4 c white sugar, brown sugar, and cinnamon together in a bowl. Add in oil, water, white
wine, and eggs and beat till batter is smooth. Pour int prepared pan.
3. Bake in preheated oven till a toothpick inserted comes out clean, about 35-45 min. Cool cake in pan on a wire rack
about an hour.
4. Make glaze: Combine 1/2 C. White sugar, butter, 1/4 C. 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,
3-5 minutes. Spoon 1/2 glaze over cake while it is still warm.
5. Invert cooled cake onto a cake plate and spoon remaining glaze over top of cake. Allow cake to absorb the glaze. It is
best when refrigerated at least 24 hours. Dust cake with powdered sugar.
Personal Notes:
Personal Notes:
This recipe came from one of my Happy Hour customers "FLO" and believe me when I say you have never tasted anything so moist and yummy as this cake.

 

 

 

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