We can’t say for sure what Gen. John A. Logan’s favorite cake was, but we think if he could have tasted this recipe made from Lincoln Heritage Winery’s Black Jack wine, it would have been one of his favorites! This is a very easy bundt cake that stays moist for days. I make it for special occasions at the winery to share with our visitors (I’m not just being generous; I don’t want to be tempted by having this yummy cake sitting there – begging me to have just one more small slice!). I do think it’s better if made the day before so the wine flavors develop in the cake.
Prep Time: 25 minutes Bake Time: 1 hour Preheat oven to 325 degrees F. Grease and flour 12 cup bundt cake pan.
Lincoln Heritage Winery Black Jack Cake
1 18.5 oz. Yellow Cake Mix
1 Pkg. Instant Vanilla Pudding (3 ¾ oz)
½ cup oil
1 cup Lincoln Heritage Black Jack wine
1 stick butter, melted
¾ cup Lincoln Heritage Black Jack wine
1 cup sugar
Super moist Black Jack Cake
Directions – Cake: Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for about 1 hour, you will see the sides of the cake starting to shrink away from the pan. Cool in pan until you can turn out cake, about 10 minutes. Invert on large serving plate. Prick top and all sides with toothpick. Slowly pour glaze over entire cake, including middle opening. Use spoon to reapply glaze which has settled in the bottom of the dish, back onto cake. Reapply using all of the glaze.
Directions – Glaze: Melt butter in saucepan. Stir in wine and sugar. Boil gently about 3 minutes, stirring constantly. It will seem as though there is too much glaze, but it absorbs into the cake. I sometimes poke more holes in the cake as I pour the glaze over it.
Optional: I like to garnish the top of the cake with blackberries and mint leaves and pour the glaze over them. Next time I think I’ll put some fresh blackberries in the cake too!
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