So as I mentioned in my last post, that Red Wine Cake I made for Book Club was a home run. You can’t taste the alcohol, but it definitely feels special.
Who did all the work? As usual, Ms. Betty Crocker.
As with the Orange Soda Cake, I leave it to the experts. Basically just add red wine, cinnamon, and water. I followed the recipe on The Parsley Thief’s website, subbing butter for oil and and 2 tablespoons of egg whites for one of the eggs (we ran out).
Aaaand pudding mix! Always the secret ingredient. (Remember my Figgy Pudding cookies?)
Beat with an electric mixer, pour into a greased/floured bundt pan…
…bake for 45 minutes at 350 until a (really long) toothpick comes out clean. Then use that same skewer to make holes all over the cake…
…for the glaze! More wine, sugar, and butter.
Pour half of it on top…
…allowing those little holes to let the liquid seep inside.
After 15 minutes of cooling, flip that baby over…
…and pour on the rest.
Baking experts, WHAT DO YOU DO about this gathering glaze situation? I wound up draining it, because I didn’t want my cake sitting in a shallow pool.
A little trip in the fridge helped gel it all up. Even if it didn’t look as pretty as possible, it tastes incredible.
- 1 box Yellow Cake Mix
- 1 box instant vanilla pudding
- 2 teaspoons cinnamon
- 1 cup red wine (divided)
- 1/2 cup water
- 2 sticks butter (divided)
- 3 Large eggs (plus 2 TB egg whites - or just use 4 whole ones)
- 1 cup sugar (I used raw turbinado)
- Preheat oven to 350. With an electric mixer, combine the cake and pudding mix with cinnamon, 1/2 cup red wine, water, 1 stick melted butter, and eggs. Pour the batter into a greased and floured bundt pan. Bake for 45 minutes, until a long toothpick (or chopstick) comes out clean. Use the same cake tester to make holes in the cake as it cools.
- To make the glaze, heat the other stick of butter with sugar and remaining 1/2 cup red wine, until the butter melts and the sugar is dissolved. Pour 1/2 the glaze over the hole-y cake while it's still in the pan, then allow to finish cooling for 15 minutes. Invert onto a plate, and pour the rest of the glaze on top (you may have to rewarm the glaze if the butter starts separating).