Libby's White Wine Cake
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Yields:
-
1 cake
- Serves:
- 8-10
ingredients
- 510.29 g box yellow cake mix (not pudding in the mix)
- 85.04 g package vanilla instant pudding mix
- 177.44 ml water
- 177.44 ml cooking oil
- 4 eggs
- 59.14 ml granulated sugar
- 59.14 ml brown sugar
- 9.85 ml cinnamon
- 118.29 ml white wine (Chardonnay)
- 1 toasted chopped pecans or 1 walnuts
-
Glaze ingredients
- 88.74 ml butter
- 88.74 ml sugar
- 29.58 ml water
- 59.14 ml white wine
directions
- Preheat oven to 325 degrees. Put all cake ingredients except nuts in bowl of electric mixer. Mix well on med.low for 4-5 minutes. Spray Bundt tube type pan with non-stick spray. Put nuts in pan. Pour in batter and bake 1 hour at 325 degrees. Make glaze while cake is baking. When done remove from oven and pour 1/2 of glaze over cake while still in the pan and let stand for 10 minutes. Remove cake from pan. Let cool and brush remaining glaze over cake until all is absorbed.
- For glaze: Boil butter, sugar and water together for 3 minutes in a small saucepan over medium heat. Remove from heat and stir in wine. Let cool before putting on cake.
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Reviews
-
I have made this recipe now several times and it is a HUGE HIT! Everyone always wants the recipe. It has a nice spice flavor that goes well around the holidays and it is very moist. I loved having it for breakfast with my coffee...the wine glaze is the most irresistable part!! It was even a favorite at a dessert exchange I took it to. I have always followed the recipe as indicated except for one time when I did not have any pecans. It is better with the 1/2 cup nuts.