End your Easter Dinner on a sweet note with Star Spangled White Cake. Pair a glass of Tassel Ridge Star Spangled White with this moist, delicious cake to make dessert even nicer.
Tassel Ridge Star Spangled White Cake
- 1 box yellow cake mix
- 1 3-½ oz. box instant vanilla pudding
- ½ cup Tassel Ridge Star Spangled White wine
- ½ cup water
- ½ cup vegetable oil
- 4 eggs
- Star Spangled White Glaze (make glaze about 15 minutes before cake comes out of oven—recipe below)
Preheat oven to 350°F. Combine cake mix, pudding, Star Spangled White wine, water, oil, and eggs in large mixing bowl. Beat at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into 10-inch, well-greased, Bundt pan. Bake for 45 to 50 minutes, or until toothpick comes out clean. Remove cake from oven. Using handle of wooden spoon, poke holes in bottom of cake. Pour half of Star Spangled White Glaze over and around holes. Let cake absorb glaze. Invert cake onto serving dish. Drizzle remaining glaze, using several passes, over top of cake. Cool cake for 2 hours before serving.
Tassel Ridge Star Spangled White Glaze
- 1 stick (½ cup) butter, cut into ½ pieces
- ¼ cup Star Spangled White
- ¼ cup water
- 1 cup granulated sugar
Stir butter, water, and Star Spangled White wine in medium sauce pan over medium heat until butter is melted. Add sugar. Continue stirring until sugar is dissolved. Increase heat to medium-high. Bring mixture to a boil. Remove from heat. Set aside.
Wine Recommendation—Tassel Ridge Star Spangled White®
Star Spangled White is a sweet white wine with pineapple, melon, and pear on the nose and candied pineapple and pear on the palate. Made entirely from Edelweiss grapes, it pairs well with apple and pear desserts or blue cheese, or enjoy Star Spangled White with Star Spangled White Cake or alone as a sipping wine. Serve well chilled.