I have a confession to make. I’m a total cake snob! I don’t know when it happened, but happened it did. I came to this realization the other day and I must say I was caught somewhat unaware. So let me set the scene for you. I was having one of those completely crazy days. Completely crazy but sort of tricky…you see it didn’t look like it was going to be crazy in the beginning. Everything seemed fine. My schedule was somewhat full, but not jammers by any means. I got going on my to-do list early and was very pleased when I arrived back home from the dog’s morning walk before most folks had set off for work. That was when the downward spiral began. After flitting here and there and all about the house with various chores, I noticed that I had come back from said walk with the bottom of one of my running sneakers coated with dog poo. Yup, stinky poo….which I had just proceeded to track all over the place. Right. I immediately set about cleaning that mess up and getting the day back on track but no, fate was not done with me yet. I continue to stumble around and kid you not every little thing that could go slightly askew did. Nothing major, but just persistent little annoyances. Finally, as I step out to run to the grocery store I find that the car battery was dead and the state registration was expired. Hmmm., I’m really behind now and I still have to whip up some sort of baked goods for a little get together tomorrow. I proceed to cross a bunch of stuff I thought could have been done off my list for the day to make sure I can focus on preparing the necessary baked goodies. I decide to take my husband’s car and head off to the grocery store, which was a hoot as usual. The weirdest stuff happens at the grocery stores around here…but that’s another story. That accomplished with little injury, I arrived home and opened the tailgate of the car to have a bottle of olive oil, which had become dislodged from its bag in transit, fall out onto the driveway and shatter. Hmmm…a slick, slippery, razor sharp mess. Nice! I limped into the house and poured myself a little glass of white wine and tried to regroup.
That is when I remembered my Mom’s White Wine Cake recipe. It was delicious and really easy to make. I thought perhaps I should cancel out the time intensive, multi-stepped dessert I had planned to do that evening and make that wonderfully easy White Wine Cake instead…but I instantly despaired and thought, “No. That cake is made with box cake mix. I have to do something from scratch.” That was it. The moment of clarity when I recognized the ridiculous cake snobbery that had inexplicably taken hold of me somewhere along the way. Mom had always been lavished with rave reviews whenever she made that cake. Having eaten it before, I knew it was fantastic. Yet I seemed to somehow think it was below me because it was made with a box mix. A box mix which, I might point out, was very convenient, easy and along with a few additional ingredients baked up to be quite tasty! How foolheaded could I possibly be? Surely God put those cake mixes on this green earth to make life a little easier for us poor creatures.?!! Come to think of it, life is too short and way too action packed to turn up your nose at box cake mixes! So I decided right then and there to make it and you know what? Folks couldn’t stop raving about how much they loved that White Wine Cake. It was moist, buttery, white wine perfection! And the glaze you drench it in? Ambrosia I tell you! I could nearly drink it straight from the pan. Not to mention, when I finally got over myself and settled in to making it, I realized how much fun it was, especially after my trying day. It didn’t tax my brain at all. You know….it was a little wine for the cake…a couple glugs (or possibly glasses) for the cook…etc. etc. It was White Wine Cake therapy and it actually went a long way to improving my mood and outlook. Make this cake and soon. You won’t be disappointed, perhaps a little tispsy….but never disappointed!
White Wine Cake
recipe from: My Mom
- 1 box yellow cake mix
- 3 oz. box instant vanilla pudding
- 4 eggs
- 3/4 Cup water
- 3/4 Cup Vegetable oil
- 1/4 Cup white wine
- 1/4 Cup dark brown sugar
- 1/4 Cup white sugar
- 2 teaspoons cinnamon
- 1/2 Cup pecans-finely chopped
- 1/4 Cup butter
- 1/4 Cup sugar
- 1/8 Cup water
- 1/8 Cup wine (possibly more depending on your mood and the day you’ve had)
Preheat oven to 350°F. Butter and flour a bundt or tube pan and set aside.
Place all of the ingredients except for the pecans in the bowl of a stand mixer fitted with the paddle attachment. Mix until blended.
Fold 1/4 cup of the pecans into the batter. Sprinkle the remaining 1/4 cup pecans in the bottom of the prepared cake pan and then pour batter over top of them.
Bake cake for 50-60 minutes. Remove cake from oven and cool on a wire rack.
While Cake is cooling, prepare the glaze. Melt butter, sugar and water over medium high heat. Bring mixture to a boil and let boil for 1-2 minutes. Remove from heat and immediately add the wine, stirring to combine.
Remove cake from pan. Place baking sheet under wire rack. Using a pastry brush or marinate brush, cover cake with glaze. I usually do this in several passes, letting one application of glaze sink in and then going back over the cake with another, etc.