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| Ode to Joy Cake |
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Re-created by Annette McDonnell from her Grandmother’s original recipe Pair with the 2008 Ode to Joy, Late Harvest Sauvignon Blanc Ingredients: 1 yellow cake mix 1 lg instant vanilla pudding mix 4 eggs 1 cup milk 1/3 cup vegetable oil 1/2 cup Ode To Joy (Late Harvest Sauvignon Blanc) 1/2 cup softened butter 1 cup powder sugar 1/4 cup dried cranberries 1/4 cup chopped pecans Instructions: Preheat oven to 350. Pre-soak cranberries in 1/4 cup Ode to Joy and set aside. In large bowl mix cake mix, vanilla pudding, 1/4 cup Ode to Joy, milk, vegetable oil and eggs. Beat eggs in last, one at a time. Pour batter into greased bundt pan and bake for 45 min to one hour. Check to see if cake is done by inserting toothpick into middle of cake. If toothpick comes out clean the cake is done. About 15 minutes before cake is ready drain cranberries. Reserve Ode to Joy for frosting. Prepare frosting by mixing softened butter, powdered sugar & the reserved Ode to Joy. Blend until smooth. Pour 1/2 of the frosting over the cake while its still slightly warm in the pan. Wait 30 min for cake to cool, then invert cake onto plate. Top with pecan and soaked cranberries and drizzle the remaining frosting over cake. Serve with a glass of Ode to Joy and enjoy... |