Sweet White Wine Pound Cake

Ingredients

• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sweet white wine ( from Cellars Wine Club)
• 1 teaspoon vanilla extract
• 1 1/2 cups powdered sugar
• 3-4 tablespoons sweet white wine (from Cellars Wine Club)
• Fresh berries and mint leaves for garnish (optional)

Steps

1. 1

   Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.

2. 2

   In a large mixing bowl, cream together the butter and sugar until light and fluffy.

3. 3

   Add the eggs, one at a time, beating well after each addition.

4. 4

   In a separate bowl, whisk together the flour, baking powder, and salt.

5. 5

   Gradually add the dry ingredients to the creamed mixture, alternating with the white wine, starting and ending with the flour mixture. Stir in the vanilla extract.

6. 6

   Pour the batter into the prepared bundt pan and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.

7. 7

   Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

8. 8

   For the icing, combine the powdered sugar and sweet white wine in a bowl, adjusting the consistency with more wine or sugar as needed. The icing should be pourable but thick.

9. 9

   Once the cake is cool, drizzle the icing over the cake.

10. 10

    If desired, garnish with fresh berries and mint leaves before serving.