White Zinfandel Cake Is Just the Right Light Touch for a Summer Luncheon

“In desiring a light cake suitable for the warmer weather and a summer brunch or luncheon,” writes Elizabeth Ozaki, “I created this cake using the currently popular blush wine.” WHITE ZINFANDEL CAKE

1 (16-ounce) can fruit cocktail

White Zinfandel wine

1 (18 1/2-ounce) package white cake mix

3 egg whites

1/4 cup oil

1/4 teaspoon ground nutmeg

1/4 teaspoon ground mace

1/4 teaspoon ground ginger

Powdered sugar

Sliced almonds, optional

Drain fruit cocktail well, reserving syrup. Add syrup to white Zinfandel to make 1 1/2 cups total liquid. Combine with cake mix, egg whites, oil, nutmeg, mace and ginger. Mix until well blended. Fold in fruit cocktail and pour into greased and floured 12-cup bundt pan. Bake at 350 degrees 1 hour or until cake tests done. Cool. Invert onto serving plate and sprinkle with powdered sugar and almonds. Makes about 12 servings.

ELIZABETH OZAKI

Thousand Oaks