French Sauterne Wine Soaked Bundt Cake

This is a very rich and delicious Cake. It has the addition of French Sweet Sauterne Wine in the Batter and in a Soaking Liquid. It's a decadent dessert.
It's made in the Original 12 C Fluted Bundt Pan.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 12 C Original Bundt Pan brushed well with Pan Release Mix (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
It's the best Fool Proof Release mix for the most detailed Bundt Pan Designs.


1 - Box of Duncan Hines Yellow Cake Mix. (I only use Duncan Hines whenever a Boxed Cake Mix is called for in a recipe.)
1/4 C Light Brown Sugar, well packed.
1/4 C Granulated Sugar
1 - Small Box of Vanilla Instant Pudding
2 tsp Cinnamon
4 Large Eggs
3/4 C Water
3/4 C Vegetable Oil
1/2 C Sauterne Sweet White Wine + additional for the Soaking Liquid.
Fresh Whipped Cream for Garnish, recipe to follow.

In a Large Mixing Bowl with a Wooden Spoon:
Cake Mix
Brown Sugar
Granulated Sugar
Vanilla Pudding
Cinnamon
Eggs
Water
Vegetable Oil
Wine
Mix well by hand just until well combined.

Spoon into the Bundt Pan.
Bake for 1 Hour.

Remove Pan to a Rack.
Immediately make the Soaking Liquid.

8 TBS Butter, melted.
1 C Granulated Sugar
1/4 C Sauterne Wine
Whisk well until the Sugar is completely dissolved.
Slowly pour over the Cake, in the Pan.
Set aside to soak well and cool completely.

To Serve:
Invert onto a Serving Platter.
Serve with Fresh Whipped Cream. (recipe to follow.)



This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!