Quick Easy Wine Cake
adapted from a well known recipe
Serves: 16-20. Preparation time: 60 minutes.
For the Cake:
1 Package Yellow Cake Mix
1 Small (4½ oz.) Package of INSTANT Vanilla Pudding Mix
4 Large Eggs
¾ C. Vegetable Oil
¾ C. California or Imported Sherry Wine
1 t. Nutmeg
Combine all ingredients. Mix with electric beater about 5 minutes at medium speed. Pour batter into a standard size Bundt pan or greased Angel Food Cake pan.
Bake in moderate oven, 350 degrees, about 45 minutes or until done. Poke with a toothpick, it should come out clean. Cool in the pan for 5-10 minutes before turning out cake on rack to finish cooling.
For the Sauce:
½ C. California or Imported Sherry
½ C. Orange Juice
1 C. Sugar
1 T. Grated Orange Rind
Combine these 4 ingredients in a small saucepan; bring to boil and lower heat. Simmer about 10 minutes; pour over cake while topping is still hot. Let solidify before cutting slices. Garnish with Orange Rind, Mint or Berries.
"Bundt" - The cake derives in part from a European brioche-like fruit cake called Gugelhupf which was popular among Jewish communities in parts of Germany, Austria and Poland. In the north of Germany, Gugelhupf is traditionally known as Bundkuchen, a name formed by joining the two words Kuchen (cake) and Bund. Opinions differ as to the significance of the word Bund. One possibility is that it means "bunch" or "bundle", and refers to the way the dough is bundled around the tubed center of the pan. Another source suggests that it describes the banded appearance given to the cake by the fluted sides of the pan, similar to a tied sheaf or bundle of wheat. Some authors have suggested that Bund instead refers to a group of people, and that Bundkuchen is so called because of its suitability for parties and gatherings. - Source: Wikipedia