Being a master food preserver, I judged the jam, jelly & juice entries at our local fair a couple of years ago... the food people were right near us, and we got to sample after they were done with judging... this cake was judged as fantastic & everyone thought so delicious as well as so moist.. I had the pleasure of meeting the maker but she refused to share recipe... so I went online and googled Muscat Canelli wine and found it!!!! was so surprised that it was from the kitchen of Columbia Crest winery right here in Washington State... have made many cakes and they freeze beautifully.......
1Mix all ingredients, bake in a bundt pan at 350 degrees for 40-45 minutes.
2Can be baked in 2 - 8" cake pans or 9 x 13 pan, and adjust the baking time accordingly... test with toothpick in cake when you think is done.
3Make runny glaze with wine and powdered sugar... and drizzle over the cooled cake and sprinkle with powdered sugar.
4so easy and so fast... I also did lemon cake mix with lemon pudding and if you are a lemon lover as I am... you will have more than one piece of this.... as it "calls" you back for another piece... heheheheeeee