Post by bee on Mar 13, 2007 17:25:01 GMT -5
RED WINE HOLIDAY CAKE
1 box yellow or white cake mix
1 box (3.4 ounce) French vanilla instant pudding
3/4 tsp ground nutmeg
1/3 cup vegetable oil
4 eggs
1 cup sweet red wine (like a concord grape)
Preheat oven to 350°. Grease and flour a tube cake pan or Bundt pan. Mix all ingredients with a mixer on low speed until blended. Beat on high speed for a full 3 minutes, scraping sides as you go. Pour batter into prepapred pan and for about 50 minutes (**see note following). Test cake for doneness.
Cool for 25 minutes in pan on a rack. Loosen bottom and sides from pan. Remove from pan when completely cooled. Sprinkle with powdered sugar if desired (I do this).
**NOTE: I would check this cake around the 35 minute time and then go from there. I have had some cakes done in 50 minutes BUT also had some done sooner. I think it depends on the outside temperature and humidity.
This is a heavier-type cake and very moist!!
1 box yellow or white cake mix
1 box (3.4 ounce) French vanilla instant pudding
3/4 tsp ground nutmeg
1/3 cup vegetable oil
4 eggs
1 cup sweet red wine (like a concord grape)
Preheat oven to 350°. Grease and flour a tube cake pan or Bundt pan. Mix all ingredients with a mixer on low speed until blended. Beat on high speed for a full 3 minutes, scraping sides as you go. Pour batter into prepapred pan and for about 50 minutes (**see note following). Test cake for doneness.
Cool for 25 minutes in pan on a rack. Loosen bottom and sides from pan. Remove from pan when completely cooled. Sprinkle with powdered sugar if desired (I do this).
**NOTE: I would check this cake around the 35 minute time and then go from there. I have had some cakes done in 50 minutes BUT also had some done sooner. I think it depends on the outside temperature and humidity.
This is a heavier-type cake and very moist!!