1/2 c Pecans — chopped -Oz)
1 Box White Cake Mix (18 1/2 4 Eggs
-Oz) 1/2 c Vegetable Oil
1 Box Raspberry Gelatin (3 1 c St. James Loganberry Wine
-WINE CAKE GLAZE
1 c Powdered Sugar 1/2 c Butter
1/2 c St. James Loganberry Wine
Grease and flour bundt pan and sprinkle nuts in bottom. In a large
bowl, stir together the cake mix and gelatin. Add eggs, oil, and
wine. Pour into bundt pan and bake one hour at 350 F.
For the glaze combine and bring mixture to a boil. Pour half over warm
cake. Let cake stand 30 mins, then pour remaining glaze over cake.
Yields
1 servings