Port Wine Pudding Cake

by Lynne on January 18, 2013

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The recipe for this cake was given to me by my father-in-law, Grandpa Cyril and it is one that I treasure. Cy passed away several years ago just before Thanksgiving and we all think about him during the holidays now. This guy loved to cook and he put on a Thanksgiving feast every year for the 25 years I knew him, which sometimes included this cake. So this year I decided to make it in his honor for our Christmas celebration.

This cake is easy, with only five ingredients, one of which is a cup of Tawny Port wine.  Yes, it is definitely boozy. And the smell is so divine. Pair it with some coffee ice cream and you are transported to heaven. Thank you, Grandpa Cyril.

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Port Wine Pudding Cake

Makes 1 bundt cake

one 15 -19 oz yellow cake mix
one 3 ½ oz package instant vanilla pudding
¾ cup safflower oil
1 cup Tawny Port wine
3 eggs

Powdered sugar for garnish

1. Preheat oven to 350 degrees F. Place oven rack in center position.

2. Grease and flour a 9” tube or bundt pan.

3. Mix all ingredients in large bowl and beat with a fork or spoon for 5 minutes.

4. Pour batter into pan and tap on hard surface to surface the bubbles.

5. Bake for 40 to 45 minutes until tester comes out clean. Cool upright on rack.

6. When cool, set serving platter on cake pan and turn over. Give the cake a rap and it will fall out onto serving platter.  Sift powdered sugar over cake just before serving.

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{ 2 comments… read them below or add one }

Katie January 22, 2013 at 3:05 pm

Do you think you could use Marsala? Just because I have Marsala and don’t have Tawny port :-)

Lynne January 22, 2013 at 5:22 pm

Hi Katie ~ Yes, you can use Marsala. It won’t be as sweet as when made with Port. Or maybe you have Sweet Marsala, than you’ll be fine. However, maybe you have to go to the market to buy the cake mix and pudding, so you could pick up a bottle of Port. It’s really cheap. Just an idea. I hope you’ll let me know how it turns out. Lynne xo

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