Delicious moist Bundt cake drenched in a buttery glaze that is drizzled over a cake filled with cranberries and pecans. Italian Stella Rossa Black offers a semi sweet addition to this cake and glaze.
Preheat oven to 350 degrees. With coconut oil grease bundt pan and sprinkle with flour. Dump excess flour.
Sprinkle 1/2 cup pecans on the bottom of bundt pan and set aside.
Using a mixer, combine cake mix, instant pudding, coconut oil and blend.
Add in eggs one at a time and blend.
Add in Bayou liqueur and Stella Rossa wine to the batter. Blend well.
Fold in pecans and cranberries to the batter. Using a large spoon scoop out batter and evenly place in bundt pan around the circle. With the back of the spoon spread and smooth batter until even.
Bake for 45-50 minutes or until a golden brown. While cake is baking make the glaze.
Remove cake from over. Allow to sit for five minutes. Using a meat fork, poke holes in top of cake. Drizzle 1/4 glaze on top of cake and allow to soak through.
Using a butter knife and slide down the side of cake to make sure that cake will release from the pan. Gently slide knife down the center portion as well.
Select a cake plate that has a lip to catch any excess glaze. Turn cake plate upside onto top of bundt pan. Then using hot pads and both hands flip over so that the cake plate is on counter and bundt pan is on top. Remove pan. Bundt pan should remove easily. If not, flip back over and use knife again to release any edges that are stuck.
Poke holes on top of cake and sides. Pour remaining glaze slowly over cake evenly on top and sides. Serve when ready. Allow to cool completely before covering with lid.
Buttery Glaze
In a small saucepan on medium heat add butter, sugar and wine. Allow to boil for 6 minutes and set aside.
Once cooled stir buttery glaze well. With a whisk blend all yummy goodness together well.
Note: I received the original version of this recipe from Shirley and Myra at a Fairhope Bake Sale. Thanks again Shirley and Myra