Cooking Made Easley
Lemon Reggae White Wine Cake with Reggae White Wine Glaze
Submitted by Tara Deal of Treble in the Kitchen blog
- 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
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 Easleys 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.