19 March, 2012

Red Wine Cake | The Parsley Thief

Red Wine Cake ingredients
Makes 1 Bundt Cake (12 to 16 servings)
1 box yellow cake mix
1 box instant vanilla pudding mix
2 tsp cinnamon
1/2 cup red wine
1/2 cup water
1/2 cup canola oil
4 large eggs

1 stick unsalted butter
1 cup sugar
1/2 cup red wine

 Notes:  I used Liberty School Cabernet Sauvignon Paso Robles 2007, and omitted the butter from the glaze (07/09/2012). Try chocolate version.

Red Wine Cake Directions
Get ready
Preheat oven to 350ºF. Grease and lightly flour a Bundt cake pan.

Prepare cake batter
In a mixing bowl, combine all cake ingredients. Beat with an electric mixer until well combined and smooth.

Pour the batter into the prepared Bundt cake pan and bake in preheated oven until a cake tester inserted into the center comes out clean, about forty to forty-five (40 to 45) minutes.

Prepare the glaze
While the cake is baking, prepare the glaze. In a small saucepan, heat the glaze ingredients until the sugar is dissolved.

Glaze warm cake
When the cake is done and while still warm in the pan, pour most of the glaze over the cake, letting it slowly absorb into it.

Cool and serve
When cool, invert the cake onto a serving plate and pour the remaining glaze over it. Serve with freshly whipped cream.

Red Wine Cake Notes
  • First time around, we were pretty unimpressed with this cake.

Page Last Modified 19 June 2016

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