Recipe of the Week

Recipe of the Week
Star Spangled White® Cake

Wine Recommendation—Tassel Ridge Star Spangled White®


1 box yellow cake mix

1 3½–oz. box instant vanilla pudding

½ cup Tassel Ridge Star Spangled White

½ cup water

½ cup vegetable oil

4 eggs


Combine all of the ingredients in a bowl and beat well with an electric mixer for about 5 minutes. Pour the batter into a well-greased 10-inch bundt pan.  Bake at 350°F for 45-50 minutes.

About 10 minutes before the cake is done, make a glaze.

¼ cup butter, cut into chunks

1 cup granulated sugar

¼ cup Star Spangled White

¼ cup water

 In a medium saucepan over medium heat, stir the butter together with the water and wine until it is all dissolved together. Add the sugar and continue stirring until it is also dissolved. Increase the heat and bring mixture to a boil. Remove from heat and set aside as you take the cake out of the oven. Allow the cake to cool for 5 minutes. Gently remove cake from bundt pan to a serving plate. Drizzle glaze over the cake while it’s still warm. 

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