Winery Recipes – Ruby Red Bundt Cake

Ruby Red Hummingbird   Winery Recipes from Lincoln Heritage

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Ruby Red – This wine is named after our cute little visitors to the winery that are coming in even greater numbers this year. Come out and see them!

Try great winery recipes from Lincoln Heritage Winery in southern Illinois. Located in the Shawnee Hills AVA an easy drive from Carbondale, IL

Ruby Red Bundt Cake 

Prep Time: 25 minutes                                                                                    Cook Time: 1 hour

Preheat oven to 325 degrees F.                                             Grease and flour 12-cup Bundt pan


1 18.5 oz. Yellow Cake Mix

1 Pkg. Instant Vanilla Pudding (3 ¾ oz)

4 eggs

½ cup oil

1 cup Lincoln Heritage Ruby Red wine

(You can add a little red cake coloring if you want more color to the cake)


1 stick butter, melted

¾ cup Lincoln Heritage Ruby Red wine

1 cup sugar

¼ cup Blackberry jam or preserves


Cake: Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for about 1 hour (maybe less depending on the pan), 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.

*Glaze: Melt butter in saucepan. Stir in preserves, wine and sugar. Boil gently about 5 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.

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