Sauvignon Blanc Pound Cake |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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Southern Living Ingredients:
2/3 cup milk |
1/3 cup sauvignon blanc wine |
1 cup butter, softened |
2 cups sugar |
4 large eggs |
3 cups all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon vanilla extract |
1 1/2 cups powdered sugar |
2 tablespoons sauvignon blanc wine |
1 tablespoon milk |
Directions:
1. Preheat oven to 325°.
2. In a bowl, stir together the milk and wine; let stand 10 minutes.
3. Meanwhile, beat butter at medium speed with an electric stand mixer until creamy.
4. Gradually add sugar, beating at medium speed until light and fluffy.
5. Add eggs, one at a time, beating just until blended after each addition.
6. In another bowl, stir together the flour, baking powder, baking soda, and salt.
7. Add to the butter mixture alternately with the milk mixture, beginning and ending with the flour mixture.
8. Beat at low speed just until blended after each addition.
9. Stir in vanilla; pour batter into a greased and floured 12-cup Bundt pan.
10. Bake for 1 hour and 5 minutes to 1 hour and 10 minutes or until a pick comes out clean.
11. Cool in pan on a wire rack 10-15 minutes; remove from pan to wire rack.
12. Make glaze-whisk together the powdered sugar, wine, and milk until smooth.
13. Brush or drizzle the glaze over the top and sides of cake; cool completely (about 1 hour).
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