Grandma Georgia was a creative and talented cook, but baking was her first love in the kitchen. She knew how to perfect recipes and when to keep things simple. Here is my grandmother’s great wine cake recipe.
Update: Originally, I used this recipe at Christmastime. I’m now baking this wine cake in the summertime as well. For the warmer months, I skip the nutmeg and top with fresh berries.
Wine Cake (Yellow Bundt Cake)
1 package moist yellow cake mix
1 package instant vanilla pudding mix
¾ cup cooking oil (if you prefer butter, use 1 cup + 1 tbsp. room temperature butter)
¾ cup white wine (the alcohol burns off in the oven) or substitute with Sherry cooking wine
1 teaspoon ground nutmeg + a dash of cinnamon
- Mix all ingredients with mixer on medium speed for 4 to 5 minutes
- Pour mixture into a well-buttered angel food / Bundt cake pan
- Bake at 350 degrees for 45 to 50 minutes (Check with a toothpick)
- Let it cool, remove cake and sprinkle generously with powdered sugar
TIP: To make it a gift, place the Bundt cake on a sturdy Christmassy plate and wrap with clear or color cellophane. Secure at the top with a ribbon.
I miss the way Grandma Georgia brought our kitchen to life when she visited my childhood home for the holidays – more of her recipes to follow!