This cake is so simple, delicious and might I say, addicting. Make sure you have plenty of people to eat this after you bake it, because if you don’t I can guarantee you will eat almost all of it yourself. It’s kind of like when you make homemade bread and it’s hot out of the oven and before you know it half the loaf is gone with 1/2 a stick of butter! Not that has ever happened to me! This cake freezes well and is a wonderful cake to take to a new neighbor or anytime you want to give someone something home baked.
Our Basque club makes this a lot for our food booths at the county fair and two other events. It’s always a favorite with the customers.
In the summer I like to serve it with sliced fresh freestone peaches and top the peaches with real whipped cream that has a touch of ground cinnamon.
Basque Wine Cake
1 package yellow cake mix with pudding in it
1 cup white wine
½ cup vegetable oil
1 teaspoon cinnamon
Mix all ingredients. Pour into greased Bundt pan. Bake 50 to 55 minutes at 350 degrees. Remove from oven, turn out onto a plate and immediately pour glaze over hot cake.
1 ½ cups powdered sugar
¼ cup red wine
dash of cinnamon
Mix well, adjusting sugar and wine amounts to get a heavy syrup.
You can use nutmeg instead of cinnamon.
You can also use spice cake mix or chocolate cake mix with red wine. You can use red wine with the yellow cake mix, but it makes the cake a greenish color.