August 09, 2014

In honor of the Riesling Festival I would like to share a great recipe with you!



1 cup of very finely chopped pecans

1 small box instant vanilla pudding

1 box of yellow cake mix

4 eggs

1/4 cup oil

1 cup of Raymor Estate Cellars Sunburst Riesling



1/4 pound (1 stick ) butter

1 cup sugar

1 cup of Raymor Estate Cellars Sunburst Riesling


Preheat oven to 350 degrees. Butter and flour a bunt pan. Evenly sprinkle 1/2 cup chopped pecans in the bottom of the pan. Add pudding mix, eggs, oil, and 1 cup of wine to a large mixing bowl. With an electric mixer, on medium speed, blend for 2 minutes. Pour half the batter into prepared pan. Evenly sprinkle with remaining nuts and pour in remaining batter, Bake for 45 minutes. Meanwhile, make the glaze by placing butter, sugar and 1 cup of wine in a small sauce pan over low heat. Continue to heat, stirring occasionally, until butter and sugar are completely melted. 

When cake is done (a toothpick inserted in the middle of the cake should come out clean), remove it from the oven and immediately pour the glaze over the cake. Allow cake to rest until glaze is completely soaked in and cam is cooled, about 30 minutes. Invert pain onto cake plate and remove. 

Immediately pour remaining 1/2 cup of wine over cake and cover with airtight lid. Don't worry if cake sweats some. Allow cake to rest until completely cooled. Serve with homemade custard sauce. Makes one large cake. 

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