*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
8/2/2000 This is a great recipe!!! I have been making this cake since Mar-99 and I get requests all the time for it again and again. It works as a bundt, layer, or even a sheet cake! I've made it with chardonnay and chablis but really, really good with merlot!!!! Also great, plain with powdered sugar, great with fresh berries, whipped cream. I make it with a cream cheese frosting that people love. 8 oz cream cheese 1/2 cup margarine 1/2 tsp. vanilla about 4 cups powdered sugar - more or less to make creamy and smooth Mix with electric mixer for about 2 minutes AWESOME! 14-Nov-2003 Still making this cake and people love it!
Delicious! Used ultra moist yellow cake mix, as someone suggested. Also cut down the nutmeg to 3/4 teaspoon and 1/4-1/2 cinnamon. Also used Pam first in Bundt pan, then buttered it and dusted pan with cinnamon sugar. Used Chardonnay from a box -- so not the best quality, but it was FABULOUS. Will definitely make again! Later review: I've made this cake about a half dozen times since first trying it in late December. I have come across with a wonderful change. I had pecan chips (the really fine, almost powdered ones). I mixed those with cinnamon sugar. Coated the inside of the Bundt pan with butter, then dusted the pan with the cinnamon sugar/pecan mix. This gives the cake such a wonderful crunchy coating, with the divine moist cake inside. Hey, definitely worth a 15 star rating, if possible!
A cake with wine...now that caught my eye! Ok let me start by saying I love to make my own cakes from scratch however...this bundt cake was fantastic with a little semi-homemade kick! The cake was so moist and flavorful! The only thing I changed with the recipe was to reduce the oil by 1/4 cup and replaced it with applesauce and I followed other reviewers advice and dusted my bundt pan with cinnamon/sugar. I also made a cream cheese and white chocolate drizzle to go over the top...the entire cake was gone before I knew it!
This cake is by far one of the best cakes I've made in a while. My husband asked me to make a cake for his mom's birthday (no pressure) and he loved this cake. He is the biggest critic when it comes to what I make and he actually had three slices of it at the party. We were disappointed when my mother-in-law didn't offer to take the leftover cake home which she usually does! I dusted the bundt cake with cinnamon and sugar and it worked out great. Letting the cake cool in the pan for at least 10 minutes allowed the cake to release itself from the pan with no breaks. I also dusted the cake with powdered sugar and made the cream cheese frosting that was suggested by another reviewer. The cream cheese frosting was used sparingly on top of the cake with a little coming down the sides. In the center of the bundt cake I placed a small cup with a little water and made a flower arrangement to dress up the cake a little more. This recipe is foolproof as long as you follow the directions. Thanks for sharing!
This is a very tasty cake let the cake sit it needs hours or preferably overnight before it's at it's best. The bake time was perfect. I really liked the taste of this cake thanks so much for the recipe this is so easy and one of my favorites.
I used yellow cake mix butterscotch pudding and cream sherry because I didn't have all the ingredients in the recipe. I also added about 1/2 tsp of ground cloves. Delicious!!! I will definitely make this recipe again. =
This cake was so moist. I made it for my friend's birthday and everyone loved it. I used 1 1/2 tsp of nutmeg and I thought 1tsp would have been enough. I used two 9-inch round pans instead of a bundt pan. I baked them for 20 minutes and I think 17-18 minutes would have been enough.
My mother-in-law used to make "wine cake" often for special occasions or Sunday get togethers. There were never leftovers. I wanted to know how she made it but it was a family secret not to be shared. After 25 years and the invention of computers and the "internet" YAHOO i entered "wine cake" in the browser and low and behold here is a recipe thats near close to what she baked. I spoke with my sister-in-law the other night about the recipe she has offered to give it to me but it seems its the same as this one. One difference I doubled this batch and used one box white cake mix and one box yellow cake mix. I also used 3/4 applesauce and topped off with the veggie oil. I used chardonnay although any dry wine will do. Make sure you use INSTANT pudding. I think the vanilla pudding mix gives it that added moistness. I couldn't find the exact frosting she made so I used the Cream Cheese Frosting II and added 2 tsp white wine. After frosting the cake I sprinkled chopped walnuts for a great finish. The family loved it and requests are pouring in for Christmas. Thanks Again!!