Cold Cakes
I like anything served cold during the dog days of summer. The heat causes me to beg for something that cools me down while not filling me up. This cold cake is just perfect. It looks like you spent a lot of time on it, but it’s actually quite easy thanks to white cake mix. It also can transition with any fruit, so you can change the peach wine and jam to strawberry or blackberry. The best part is that it is light but moist. The frosting is not overly sweet, but provides the perfect buffer to keep the cake from drying out. Try it once and you’ll be hooked!
Peach Wine Cake
Yield: 12 servings
1 package white cake mix
2-1/4 cups peach wine, divided
1/2 cup vegetable oil
4 egg whites
1/4 cup granulated sugar
1 (10-ounce) jar peach jam
1 cup sour cream
1/3 cup powdered sugar
1 (8-ounce) container frozen whipped topping, thawed
Preheat the oven to 350 degrees. Grease and flour 2 9-inch cake pans and set aside. In the bowl of an electric mixer, combine the cake mix, 1-1/4 cups of the wine, oil and egg whites. Beat on medium speed for 2 minutes. Evenly divide among the prepared cake pans and bake 30 minutes or until a tester inserted in the center comes out clean. While the cakes are baking, combine the remaining wine and the granulated sugar in a small bowl and whisk to blend. Allow the cake layers to cool in the pans on wire racks for 15 minutes. Using an ice pick or a skewer, poke holes at 1/2-inch intervals in the cake layers. Evenly spoon the wine syrup over the layers, allowing it to absorb. Cool completely in the pans for 30 more minutes.
Meanwhile, place the jam in a bowl and microwave on low power for 1 minute. In the bowl of an electric mixer, combine the sour cream and powdered sugar just until blended. Fold in the whipped topping. Invert one of the cake layers on a cake plate and spread the jam over the top. Invert the second layer and frost the sides and top with the sour cream mixture. Cover and refrigerate at least 2 hours before serving. Store leftovers in the refrigerator and serve cold.
Haute Flavor 