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Lemon Reggae White Wine Cake with Reggae White Wine Glaze



Lemon Reggae White Wine Cake with Reggae White Wine Glaze

Submitted by Tara Deal of Treble in the Kitchen blog

Bundt Cake

  • 1 box lemon cake mix
  • 3.9 oz box instant vanilla pudding
  • 3 eggs
  • 3/4 cup Reggae White wine
  • 1/2 cup unsweetened organic applesauce

Reggae White Wine Glaze

  • 1 stick of butter
  • 1/4 cup Reggae White wine
  • 1/4 cup water
  • 1 cup granulated sugar

Bundt Cake:

Preheat the oven to 350 degrees. Grease and flour the bundt pan. In a large mixing bowl, combine all ingredients. Mix at a medium speed for 2-3 minutes until the batter is smooth and thoroughly combined. Pour batter into bundt pan. Bake in the oven for 35-38 minutes, or until a clean knife inserted into the center of the cake comes out clean. While still warm, run a rubber spatula around the edge of the pan to loosen the cake. Turn upside down onto a plate or cake platter, releasing the cake from the pan. Top with Easley’s Reggae White Wine glaze.

Reggae White Wine Glaze:

In a saucepan, melt the butter over medium high heat. Add the wine, water, and sugar. Continue to stir until the sugar is dissolved and the mixture comes to a boil. Remove from the heat. This works best if made while the cake is cooking. Pour the glaze on the cake as soon as it is released from the pan.