White Wine Cake Food

WHITE WINE POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray and lightly coat with flour.
• Whisk cake mix, pudding mix, 1/4 cup white sugar, brown sugar, and cinnamon together in a bowl. Beat vegetable oil, water, 1/2 cup white wine, and eggs into flour mixture using an electric mixer until batter is smooth. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool cake in pan on a wire rack, about 1 hour.
• Combine 1/2 cup white sugar, butter, 1/4 cup white wine together in a saucepan immediately after removing cake from oven. Cook sugar mixture, stirring constantly, over medium heat until sugar is dissolved and butter is melted, 3 to 5 minutes. Spoon 1/2 the glaze over cake while cake is still warm.
• Invert cooled cake onto a cake plate and spoon remaining glaze over top of cake. Allow cake to absorb glaze, about 15 minutes. Dust cake with confectioners' sugar.

STRAWBERRIES AND WINE FLOWER CHEESECAKE

Steps:

• Spray the inside of a 9-inch springform pan that is at least 2 1/2 inches tall evenly with nonstick cooking spray. Set aside.
• Microwave the butter in a small microwave-safe bowl until melted, about 45 seconds. Set aside. Put the shortbread cookies into a food processor and process until the cookies are broken down to fine crumbs. Add the melted butter and pulse until just combined and the mixture resembles wet sand. Do not overmix or the cookies will become pasty.
• Press the crumb mixture evenly into the bottom of the prepared springform pan, then freeze while you make the cheesecake mixture.
• Combine 1 package of gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, sour cream, lemon juice, vanilla and salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
• Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour the cream cheese-gelatin mixture into the springform pan and smooth out the top. Tap the pan a few times on a flat tabletop to release any air bubbles in the cheesecake. Cover with plastic wrap and refrigerate until set, about 2 hours.
• Once the cheesecake is set, prepare the white wine gelatin. Pour the white cranberry juice into a medium saucepan and sprinkle over the remaining 3 packages of gelatin. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the granulated sugar and heat over low heat, whisking occasionally, just until the gelatin and sugar dissolve, 1 to 2 minutes.
• Pour the gelatin mixture into a large bowl and stir in the white wine. Use a spoon to scoop away any bubbles at the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes.
• Meanwhile, trim away the green tops from the strawberries. The trimmed strawberries should be no longer than 1 1/2 inches tall (1 inch is ideal). Slice the strawberries into 1/4-inch-thick pieces, saving any small end pieces for another use.
• Starting from the outside edge of the cheesecake, shingle the strawberries (pointed side outward and upward) in a circular pattern, leaning the tips of the strawberries against the edge of the pan, about 26 strawberry slices total. Continue this pattern, working inward and making 3 additional concentric circles with the strawberries overlapping each other, leaving at least 2 1/2 inches of empty space in the center of the cheesecake. (You may have strawberries left over.) Arrange the mandarin oranges in the center (rounded side outward and upward) so that the cheesecake is completely covered.
• Use a large spoon to stir the gelatin until mostly smooth. Gently spoon the mixture evenly on top of the fruit, then use the back of an offset spatula to smooth out the top as much as possible. (For a really smooth top, dip the offset spatula into boiling water, wipe it dry and smooth out the top further.) Refrigerate the cheesecake until the gelatin is completely set, at least 4 hours and up to overnight.
• Use an offset spatula to carefully loosen the sides of the cheesecake from the pan, then open the clasp and remove the outer ring. Cut into slices and serve immediately.

CRACK CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix all of the cake ingredients in a large bowl with a hand mixer until well combined.
• Grease and flour a 10"bundt cake pan.
• Pour the batter into the prepared pan.
• Bake for 45-50 minutes or until a toothpick comes out clean.
• For the glaze, melt the butter and sugar together in a small saucepan until the sugar crystals dissolve. , mix in the white wine.
• Use a toothpick to poke holes into the top of the cake while it is still hot and in the pan.
• Slowly drizzle the glaze over the cake and allow it to soak in.
• Allow the cake to cool for 5-10 minutes in the pan.
• Loosen the sides of the cake from the pan with a butter knife or a rubber spatula. Jiggle the pan slightly to loosen the cake.
• Turn the cake out onto a cake plate to serve.
• Store any remaining cake in an airtight container at room temperature.

WINE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 10 inch bundt pan.
• In a large bowl, stir cake mix and pudding mix.
• Make a well in the center and pour in oil, water, eggs, and sheery (or rum).
• Beat on low speed until blended, then scrape bowl and beat 4 minutes medium speed.
• Pour batter into prepared pan and bake for 40-45 minutes, or unitl a toothpick inserted into the center comes out clean.
• Let cool for 15 minutes, then turn out onto a serving plate and cool completely.
• Dust top with powdered sugar. Enjoy!

FLUFFY WHITE CAKE

Steps:

• Preheat oven to 375F degrees.
• Mix butter& sugar until fluffy.
• Add eggs& vanilla.
• Add flour, little by little.
• Add baking powder& salt.
• Add milk, little by little until consistency is right.
• Pour in a 9x13 or cupcake pan, lightly greased/sprayed& floured.
• Bake for 30-33 minutes or until toothpick inserted into middle comes out clean.

LIBBY'S WHITE WINE CAKE

Steps:

• Preheat oven to 325 degrees. Put all cake ingredients except nuts in bowl of electric mixer. Mix well on med.low for 4-5 minutes. Spray Bundt tube type pan with non-stick spray. Put nuts in pan. Pour in batter and bake 1 hour at 325 degrees. Make glaze while cake is baking. When done remove from oven and pour 1/2 of glaze over cake while still in the pan and let stand for 10 minutes. Remove cake from pan. Let cool and brush remaining glaze over cake until all is absorbed.
• For glaze: Boil butter, sugar and water together for 3 minutes in a small saucepan over medium heat. Remove from heat and stir in wine. Let cool before putting on cake.

CHOCOLATE WINE CAKE

Steps:

• Prepare the cake: Preheat the oven to 350 degrees. Spray a 10-cup Fleur De Lis Bundt Pan with nonstick cooking spray; set aside.
• Melt chocolate in a small bowl placed over a small saucepan of simmering water. Let cool 5 minutes. In a small bowl, combine wine and milk; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the granulated sugar on medium speed until light and fluffy. Add eggs; beat for 2 minutes. Add the cooled chocolate mixture and beat until incorporated, scraping down the sides of the bowl as necessary.
• In a large bowl, whisk flour, gelatin, cocoa powder, baking powder, baking soda, and salt to combine. Add to mixer bowl, along with the wine mixture, and beat on low speed until combined, about 1 minute. Increase the speed to medium and beat for 2 minutes more, scraping down the sides of the bowl as necessary. Spoon batter into prepared pan.
• Bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool 15 minutes. Using a plastic knife, carefully loosen cake from the pan; invert onto a wire cooling rack. Let cool completely.
• Prepare the glaze: Combine the butter, wine, and confectioners' sugar in a medium saucepan. Bring to a boil, stirring occasionally, over medium-high heat. Remove from heat; stir in vanilla. Set aside until ready to serve.
• Dust cake lightly with confectioners' sugar. Slice cake and drizzle with glaze.

MOIST WHITE WINE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour one 10 inch bundt pan.
• In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs.
• Beat with an electric mixer for 5 minutes.
• Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted in the center comes out clean.
• Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack.
• Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners' sugar and sliced strawberries.
• Variation: You can also "flour" the pan after it's been greased with cocoa powder or a cinnamon sugar mixture for a textured crust.

WINE CAKE

Steps:

• In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, salt and nutmeg. Work in the room temperature butter with your fingers until no large clumps remain and the mixture resembles slightly damp sand.
• In a smaller bowl, whisk together eggs, oil and wine. Gently stir wet mixture into dry ingredients until just combined with no floury streaks.
• Pour into a greased and floured bundt pan and bake for 45-55 minutes at 350 degrees, or until inserted tester comes out clean.

WHITE WINE CAKE GLAZE

Steps:

• ombine the above ingredients in a haevy, medium sized sauce pan (for this I love my saucier pan).
• Bring almost to a boil and then turn down the heat to low.
• Cook for another 5 minutes.
• Let cool to about room temperature and then pour over cake (try it when the cake is still hot for best results).

POOTER'S WINE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix, pudding mix and nutmeg. Make a well in the center and pour in water, oil, eggs and sherry. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a serving plate and cool completely. Sprinkle top with confectioners' sugar.

WHITE WINE CAKE

Steps:

• Cake
• Mix all ingredients together well. Pour batter in a greased & floured bundt pan.
• Bake at 350 degrees F for 1 hour and 10 minutes.
• Glaze
• Bring to a boil 1 stick butter, 1 cup sugar and 1/4 cup water. Remove from stove and add 1/4 cup white wine. Heat for 1 minute longer.
• Spoon half of glaze over hot cake in pan. Let stand for 10 minutes. Place cake on plate and spoon remainder of glaze over cake.

WHITE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-by-2-inch round cake pans. Line the bottoms with parchment paper and butter the parchment. Flour the pans and tap out the excess.
• Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, 1 cup sugar and the vanilla in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until pale and fluffy, 5 to 7 minutes. Reduce the speed to low; beat in the flour mixture in two batches, alternating with the milk. Increase the speed to medium high and beat until smooth and glossy, 30 seconds to 1 minute.
• Beat the egg whites in a clean bowl with a mixer on medium-high speed until foamy. Gradually beat in the remaining 1/3 cup sugar until stiff glossy peaks form, about 5 minutes. Fold half the egg whites into the batter, then fold in the rest. Divide the batter between the pans.
• Bake the cakes until lightly browned, beginning to pull from the sides and a toothpick inserted into the centers comes out clean, 25 to 35 minutes. Transfer to a rack and let cool 15 minutes in the pans. Loosen the edges with a knife and turn out the cakes onto the rack; remove the parchment and let cool completely.

WINE CAKE

Steps:

• Warm up the oven 350 and grease and flour a Bundt pan. In a large bowl whisk together the sugar, oil, milk, wine, and vanilla extract. In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gently stir the dry mixture into the wet then mix that shit up until there aren't anymore huge dry spots. Don't over mix this though, just chill. Pour the batter into your prepared pan and bake for 35-45 minutes or until a toothpick stuck into it comes out clean. Let it cool in the pan for 10 minutes then stick a plate under that motherfucker and flip it over to get it out of the pan. Once the cake has cooled you can add the glaze. Feeling lazy? Skip this step and just dust it with some powdered sugar and serve it with fruit or whip cream. DONE. Wanna glaze it? Whisk together the powdered sugar, wine, lemon juice, and vanilla extract until there aren't any clumps. Drizzle over the cooled cake and sliced that sweet son of a bitch up.

WHITE WINE SAUCE RECIPE

Steps:

• Melt the butter in a pan and gently fry the shallots and thyme for a few mins or until the onion is soft but not coloured.
• Add the wine, bring to the boil and boil rapidly for 10 mins or until the liquid is reduced by half. Add the cream and mustard and warm through thoroughly.
• Add a squeeze of lemon juice and some black pepper. Strain into a jug and serve.