Can you stand one more recipe from our beach escape? My old friend Linda Barton Aultman brought this cake which I really tried to avoid until we had consumed all the other sweets. I had a tiny pinch and discovered it was fabulous. Like a pound cake only 10 times better.
The girls of West Point High Class of 65 sure know how to cook, myself excluded.That’s Barton on the left with Carole of Pecan Banana Bread fame and Betty Lynn whose culinary skills include dropping lemon slices into water.
Betty Lynn and I are like-minded. We step out of the way when someone is in the kitchen.
We played a pretty fun game on our beach outing. We ate at restaurants mostly, but on the evenings we “stayed in” to watch the Wedding Date, we divided into two teams -one team did one evening meal and the rest did the other, including clean up. On the night Betty Lynn and I did dinner we bought a couple of pizzas.
I think Linda made up this wine cake when she was slightly tipsy and just poured in the last of her wine. But she succeeded in producing a very moist, flavorful cake which anyone can do if they know how to dump a few ingredients into a bowl. Try it – I guarantee you will love it.
WHITE WINE CAKE
1 Pkg Butter Recipe Golden Cake Mix
1 (3 oz) pkg. instant Vanilla Pudding Mix
½ cup Vegetable Oil
4 Large Eggs (at room temperature)
½ cup White Wine
½ cup Water
Spray bunt pan with Baker’s Joy. Sprinkle ½ cup of chopped pecans on bottom of pan. Preheat oven 325 degrees.
Bake 40 to 50 minutes or toothpick comes out clean.
1 stick unsalted butter melted
1 cup sugar
¼ cup white wine
Dissolve sugar in melted butter stir in wine.
Remove cake from oven and place on damp towel. Pour glaze on cake in pan immediately. Allow to soak in cake for 15 to 20 minutes. Put on plate. (I poke holes in cake before I pour glaze and I let it soak for about 30 minutes – you know I have to do something different)