Cake Recipes
Chenin Blanc Wine Cake
Ingredients
- 1 (18.5 ounce) box yellow cake mix*
- 4 eggs
- 3/4 cup vegetable oil
- 1 small box lime-flavored gelatin
- 1 cup Chenin blanc or gewerztraminer, divided
- 1 (6 ounce) can frozen limeade
- 1/2 cup granulated sugar
Instructions
- Grease a flute-shaped tube cake or Bundt pan, and heat oven to 325 degrees F.
- Put cake mix, eggs and oil in large bowl; mix just to combine the ingredients. Heat 3/4 cup Chenin blanc just to boiling point. Dissolve lime gelatin in hot wine and cool a few minutes.
- When cooled, add to the cake mixture and beat 3 to 4 minutes on medium-high speed.
- Fill pan and bake 1 hour.
- While cake is baking, thaw frozen limeade and combine with remaining 1/4 cup Chenin blanc and the sugar. As soon as the cake is out of the oven, poke a few holes in the cake with a skewer, then spoon limeade mixture on top a little at a time. Continue spooning periodically until all of it is used.
- Let the cake cool in the pan before removing. Serve right side up.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
Nutrition
Exchanges: 1/2 fruit, 2 1/2 starch, 3 fat