This is a quick cake for any time of the year, but great for holidays. This cake can be made in a 9X13 sheet cake pan or as a layer cake.
- One box white cake mix
- One box instant vanilla pudding mix
- 1 tsp ground nutmeg
- 3/4 cup vegetable oil
- 3/4 cup Pomona Orchard Spice Wine
- 4 large eggs
- 1-2 cups powdered sugar
- 1-2 tbs Orchard Spice Wine
- Preheat oven to 350 degrees. Grease & flour 1 10″ Bundt cake pan (or spray with cooking spray). For a prettier crust, sprinkle cinnamon & sugar on the pan after it has been greased & floured.
- In a medium bowl, combine cake mix, vanilla pudding mix, nutmeg, vegetable oil, wine, and eggs. Beat with an electric mixer for 5 minutes.
- Pour into prepared Bundt cake pan and bake for 50 minutes or until toothpick comes out clean.
- Let cool 10 minutes in the pan, then remove from pan to rack. Let cake cool completely before slicing or if glazing.
- Whisk together powdered sugar and wine to form a thick yet pourable glaze. Add a few sprinkles of nutmeg, cinnamon, and/or allspice to taste. Drizzle cake with glaze and let set before serving.
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