5/15/08

Summer Wine Cake

With the warmer weather our bodies start to crave things that are 'light' and 'fruity' verses the comforting food that cold winter nights require. One of my favorite desserts is a 'white' cake. Yet, you can do so much with white cake! The possibilities are really endless. Here is yet another version that starts with a store bought cake, but is so fruity and pretty that no one will know unless you tell them.


Summer Wine Cake


1 package Duncan Hines white cake mix
1(3-oz.) package of blackberry, peach or strawberry gelatin
4 eggs, room temperature
1/2 cup vegetable oil
1 cup blackberry, peach or strawberry wine

Blackberry (peach or strawberry) Wine Glaze
To Make Wine Glaze: Mix together 1 1/2 cup confectioners sugar and 1/2 cup blackberry wine.


Directions:
1: Preheat oven to 325 degrees,
2: Grease and flour 10-inch bundt pan
3: In large bowl, stir together cake mix and dry gelatin.
4: Add eggs, oil, and wine and beat on low speed until blended.
5: Pour batter into prepared pan; bake in oven 40-45 minutes, remove from oven.
6: While cake is still in the pan and warm, pour half of the wine glaze over the cake, let stand for 10 minutes.
7: Remove cake from pan and allow to cool completely.
8: Pour remaining glaze over cake.
9: Garnish with fresh fruit (same used in cake), a dollop of whipped cream or creme fraiche, and a sprig of fresh mint.
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