Friday, February 20, 2009

Wine Cake

So, a family secret you probably won't care about: my Great Aunt Dorothy has never been known as a great dessert-maker. When my Great Grandpa lived with her for several years before his death, he complained bitterly about her baking. He said everything she made was too dry. In her defense, at the time, they were living at a pretty high altitude and she most likely had a difficult time altering her recipes to deal with the altitude. Yes, I know I've already lost half of you. But try to stay with me, it'll be worth it.

Aunt Dorothy is known for one great contribution to our family culinary heritage: Wine Cake. I doubt she created the recipe, although, who knows? But she did bring it into the family fold, and for that we are all grateful.

I confess, I cheated a little...well, a lot...this week. I cheated on my commitment to making everything from scratch and using organic and/or local ingredients wherever possible. This recipe goes about as far in the other direction as you can imagine. But it's delicious. And super super easy. Which is necessary when my stress level=buying and selling a house.

Those are all the ingredients right there. Yup. That's it. Here's the recipe:

Wine Cake *click here for printable version*

1 pkg. yellow cake mix
1 small pkg. instant vanilla pudding
4 eggs
3/4 cup oil
3/4 cup sherry
1 tsp. nutmeg

Combine all ingredients and beat. Pour into greased and floured tube (bundt) pan. Bake at 350 for approximately 1 hour. Let cool in the pan for 20-30 minutes. Then turn out onto a cooling rack to cool completely.

That's it. For one of the most delicious cakes you'll ever eat. It's spicy and nutty and moist with a slightly crispy outside.

P.S. I had to find an excuse to put these dear little angel candleholders on a cake, even though we weren't celebrating a birthday. I remember them vividly from my childhood. On an angel food cake. With pink frosting.

TGIP Rating--Wine Cake--KEEPER--And pass down for more generations. And think of active, funny, healthy, wise Aunt Dorothy every time you make it.

Next up: Rye bread. That our new house may never know hunger.


Summer said...

I was craving this recently and had all the ingredients...except sherry (not an especially common item around here). So, I took a chance and substituted apple juice instead. Just as yummy and satisfied my craving!

Lissa Brooks said...

My mom makes a very similar cake called "sherry cake." The big difference is that in the bottom of the bundt, she puts a mixture of finely chopped pecans or walnuts, cinnamon, and maybe sugar, I can't recall offhand.