Recipe for cooking chenin blanc wine cake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Chenin Blanc Wine Cake

1 (18.5 ounce) box yellow cake mix
4 eggs
3/4 c. vegetable oil
1 sm. box lime-flavored gelatin
1 c. Chenin blanc or gewürztraminer, divided
1 (6 ounce) can frozen limeade
1/2 c. sugar

Grease a flute-shaped tube cake or Bundt pan, and preheat oven to 325 degrees F.

Put cake mix, eggs and oil in lrg. bowl; mix just to combine the ingredients. Heat 3/4 c. Chenin blanc just to boiling point. Dissolve lime gelatin in hot wine and cool a few mins.. When cooled, add to the cake mixture and beat 3 to 4 mins. on med.-high speed. Fill pan and bake 1 hour.

While cake is baking, thaw frozen limeade and combine with remaining 1/4 c. Chenin blanc and the sugar. As soon as the cake is out of the oven, poke a few holes in the cake with a skewer, then spoon limeade mixture on top a little at a time. Continue spooning periodically until all of it is used.

Let the cake cool in the pan before removing. Serve right side up.

Diabetic Exchanges: 1/2 fruit, 2 1/2 starch, 3 fat