Sep 16, 2009 10:11 am US/Pacific
Barefoot Moscato Wine Cake
Barefoot Moscato Wine Cake
Ingredients
1 (18.25 ounce) package moist white or vanilla cake mix
1 (5 ounce) package instant vanilla pudding mix
1 teaspoon ground nutmeg
¾ cup vegetable oil
¾ cup Barefoot Moscato
4 eggs 12 servings
Directions
1. Preheat oven to 350 F. Grease and flour one 10" Bundt pan.
2. 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.
3. Bake at 350 F. for 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.
4. Variation: You can also "flour" the pan after it's been greased with
cocoa powder or a cinnamon sugar mixture for a textured crust. Simply
fill a clean salt shaker for easy application. Makes for a very pretty cake!
Barefoot Bubbly with a Moscato Splash
Fill a Champagne flute with either Barefoot Bubbly Brut (drier) or
Extra Dry (sweeter). Pour in a quick splash of Barefoot Moscato.
Garnish with a sliced strawberry, whole raspberry or pomegranate seeds!
Makes a festive accompaniment for your Barefoot Moscato Wine Cake!
Join the Barefoot Republic-our online community-for more recipes, hear from our winemaker, and find more events we are doing in your area! Go to www.barefootwine.com <http://www.barefootwine.com>
California Table Wine, ©2008 Barefoot Cellars, Modesto, CA USA. All rights reserved.
Barefoot Wine
800.750.8828
www.barefootwine.com
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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