❤️ just love your moist cake! When I tell folks the name of the cake they just giggle and say well I love it. Thanks again for sharing your video. Can't wait to see more. Pam from Florida.
I'm sorry to hear about the anxiety attacks...I use to have them until I trained myself to think on pleasant things when I felt one coming on...it worked for me. I don't have them any more. Try it..it may be hard at first but soon your mind will automatically go to something pleasant....think of your favorite thing to cook or bake! God Bless, Linda
This was good and moist. Mine just came out of the oven about an hour ago. I poked a few holes w/ a bamboo skewer in the bottom of my cake before I poured the glaze over it to help it soak in. Most of the glaze absorbs into the crumb of the cake when you do that. Next time I make it I think I will pour half of the glaze over the hot cake, let it soak; then pour the remainder over the top after I invert it so that it will get a nice coating. Thanks for the recipe. I love fast and easy.
Wow what an interesting recipe and my goodness it looks delicious thank you so much for sharing this I’ve never seen anything like it I’m excited to try it
I saw this and made it last May for a cook out at an officer's home, then forgot the name. I didn't save it to my cake file. Thanks for sharing!! It was a HIT and now I've saved it!!!
I can't wait to try this cake!! You could sprinkle it with some powdered sugar, just to make it pretty. It does look delicious. I have some white wine left over from when I made Bryan Chicken, now I know what I can do with it, thank you!
Hi Angie, the cake is simple to make and good. I hope all is well with you and your family in the land down under!! Have a great rest of the weekend! God Bless, Love and friendship, Linda
Looks really tasty!! I was wondering if you ever found the Williams chile seasoning?? We spoke of that months ago! I was curious where you reside... I live in New Mexico, but from the great state of Kansas, originally! :-)
It's a great cake...try changing up the instant pudding and put a flavoring in the sugar/butter mixture you pour on top...add some nuts if you so desire. The possibilities are endless! TFW and commenting. God Bless, Linda
Thank you Cindy. I love sharing them...even new ones that I haven't tried yet, but if they're no good, you all will be the first to know. TFW and taking the time to comment!!! God Bless, Linda
Hey Linda !!! How are ya my Dear Friend !!! Please say Hey to Sam , and your Wonderful Family from Me , Mom , and ole Sarge !!! OMG in Heaven Young Lady , this is Goin to the Top of the to Do LIST !!! Deliciousness is a UNDERSTATEMENT !!! EXCELLENT Video , and what a FANTASTIC Taste Treat EXTRAVAGANZA Cook Linda ...
Fritz...you're sooo funny! You, Mom and sarge will all enjoy this cake. I've come to realize it's named Crack Cake because the outside get's crispy and cracks when you cut it. I suppose it's from pouring the liquid butter and sugar over the hot cake and letting it just sit in it until the cake is almost cold (mine was still a little warm...fear set in that it wouldn't release if it were stone cold) I hope you try and enjoy it!! I'm an animal lover....I absolutely love Sarge!! Tell your Mom hello, she seems like such a nice person. TFW and God Bless, Linda
It looks really good Linda 👍 I love recipes that start with a cake mix as I love cheating in the kitchen. Have a great Sunday. Love & best wishes, Allan ❤
Hey Allan, I've determined the outside is dark because of the sugar and butter being poured over that hot, hot pan and allowed to cool in it...it's a great cake...next time I'll add nuts! Hope you're having a good weekend!!! Love and friendship, Linda
BTW: I love your videos!! I love the way you explain everything and you're not rushing through like so many do! Linda can you describe what the cake tastes like? It looks very good!! I have a hubby that is a pie person. Not that I don't like pies but I prefer cakes. A cake in our house usually goes bad before we eat it. I guess I can make it, cut it into pieces and freeze it.
It's delicious, that's the only way I know to describe it...if you're slow to eat cake, slice it up and freeze it so you'll have it handy when you want a slice. TFW God Bless, Linda
This is a really good cake. The outside became dark because of the butter and sugar mixture I poured over it when the pan was still very hot and allowed to cool against the pan and the cake. I think you'll enjoy it! TFW God Bless, Linda
I use to have them everytime I had to drive on the interstate and I was young then. One time after I had just gotten off the ramp to head to Birmingham, I had a bad one. I couldn't breath. I turned up the air as high as it would go and stuck my face as close as I could get it into that cold air. My heart was beating so fast I thought I was going to have a heart attack. I was hyperventilating and I was SO TIRED of having these attacks, I remember saying: If I die, I die...at that VERY moment, it stopped and I haven't had one since. I had to drive to B'ham and had no choice. There are 2 things in life you have no control over, your birth and your death...so...why let it have a constant hold on you? If you die, you die....just make sure your final destination is heaven and you'll honestly be free of those attacks.
Hi, Linda. I know it’s been a while since you presented this recipe, but it’s the first sweet recipe of yours that I’ve checked out. I am intrigued by the use of wine in the recipe, and will definitely try it. Love one pan cakes, too. Was the white wine a dry wine or a sweet one? I really enjoy watching your clear, concise and easy to follow recipes. You’ve inspired me, and my husband appreciates it!
I used white wine, semi sweet but definitely not sweet. I honestly don't think it matters which type. It didn't say. You'll enjoy this cake. TFW God Bless, Linda
Yellow cake mix and pudding powder! I love this recipe. And white wine? Wow! It's a lovely looking cake. I like that mixer attachment. It scrapes the sides as it beats?
Hey Julia, the scraper attachment came with my mixer but it can be purchased separately and well worth the money. It does a superb job and saves a lot of time. Good, crusty cake...you'll like it. Love and friendship, Linda
Hope you and Sam are doing ok. Prayers for every one. The storm is a doozy. Hope again you and Sam are ok. Noreens kitchen and tovia might be getting the storm where they live. Looks good. Thanks for the video.
Hi Ellen, It's a very good cake with a lot of possibilities if you change the instant pudding flavor, add nuts, and add some extract to the butter and sugar mixture...TFW and commenting & God Bless, Linda
Hi Dawn, The type of wine doesn't matter as long as it has a little sweetness to it. I really don't remember what wine I used or I'd pass it on, but, it really isn't important. I hope this helps! TFW God Bless, Linda
Pamela, I was just rethinking this cake...there are a lot of possibilities...supposing you use a different flavor instant pudding, like caramel AND you added an extract to the sugar and butter that is poured over the top...any flavoring that appeals to you...can you imagine??? I'm going to experiment to find my winning combination. The combinations are endless! TFW and for such a nice comment! God Bless, Linda
I would like to jot down this recipe and save it for a church gathering. I'll make note of the white grape juice. Thanks. I have to watch my sugar intake
We should all watch our sugar intake. Sugar is definitely not good for you. Let me know how you like it when you get around to making it. Take care!!! Linda
Well, I believe it's because the sugar on the outside of the cake cracks when you cut it and why the outside is so dark...the sugar caramelizes somewhat....why do you think it's called Crack Cake???
Linda.. I have to say.. I do know your a good cook ,,cause Ive tried many many of your recipes & their always good.. and that may be a good tasting cake...but Sam needs glasses if he thinks a good looking cake...lol.. Ive had cakes that came out looking awful.. but tasted really good also.. It just looks burnt on one side...but like I said it probably taste really good !! so Im not knocking your cooking.. Just Sams eye site...lol tell him Im kidding !
Glenda, lol...Sam does need glasses but won't get them. The cake does look burned because it was so dark but it didn't have any burnt taste. I know it was probably done sooner than the 60 minutes the directions stated to bake it but assumed the darkness was caused by the butter & sugar...it does have a crunch on the outside. I THINK the sugar made it turn dark but it wasn't burnt even though it sure did look like it. Hello?? Am I being redundant?? LOL
We don't do wine. I'm going to check the internet for a possible substitute. I might even be tempted to try it anyway, without the wine, just to see what happens!
I just love your videos I made the pimiento chess and we all loved it Since my husband and I are retired I will make this cake cut in half and freeze 1 half of it sounds so good and simple that's me simple BTW can we still send a donation ?
Patricia Sue (such a sweet name...I can just imagine you as a child when you got in trouble, lol) I don't know about donations...some of my other videos have an icon to click on to send one but I stopped using the icon on my vids. You could go back to one of my older videos and see if it still works. If it works, great! If it has been disabled by youtube, it may give instructions on how to send a donation. I really don't know now how youtube is handling it...thanks for asking! God Bless, Linda
I'll sure try and send you something I'll look again...I will be making this cake and drinking the leftovers I'll let you know how that turns out and thank you for the complement on my name My mom was. A Southern lady who liked Southern names 👍💚💜💙
I've done a lot of thinking since turning the cake out. It was overbaked 5 or 10 minutes but pouring the sugar and butter on top and letting it seep into the hot cake caused the liquid to form a crust and turn brown. It's a delicious cake!! I missed having nuts and next time I'll add them....I hope you're having a good weekend Julia! God Bless, Love and friendship, Linda
Ok. I'll follow your steps. Love the idea of adding nuts. It's beautiful here. Warm sun, and my lawn is starting to get green. So, yes, I feel good. And you must be well too, because you are doing lots of videos! The number of video views you get are increasing at a rapid rate, by the way. Congratulations! Have a blessed Sunday. :)
I haven't noticed increased views but I'll sure be glad to have them! Winter plays havoc on the arthritis so does constant weather changes. We've had a few warm days then cold, warm then cold...my hands swell, my joints hurt so I take it easy until I feel better.
Hands That Cook oh my gosh!! I'm drooling thinking about caramel pudding. Pamela is so right! There is a lot of wine in Italian desserts. In Spain, almonds are a staple in sweets. I wonder how I could make this cake with maybe slivered almonds on top of the glaze? What kind of pudding? Maybe use almond extract? I'd like to make this for Easter Sunday. My parents will be thrilled!
I would've panicked at leaving the cake to go stone cold in a patterned cake pan, for the same reason, plus I tend to avoid cake recipes that call for liquid to be poured over a cooked cake. I worry that the cake will be wet inside. The White Wine was a surprise (but the Cinnamon wasn’t, I know you love Cinnamon )😄 That and the Brown Sugar probably accounts for the darkness of the 'Crust'. Glad your experiment wih it was a success, will you make it again?
Hi Essem I will make it again...the sugar and butter I poured over it and allowed to get cool, formed a sugar crust and I THINK because the pan I used retains heat a long time, it was browner than I would have liked but it did form a crust and did NOT taste burned. It's a lovely cake...a little scary to let it almost cool in the bundt pan, but a lovely cake. I hope you make this one Essem!!! TFW and commenting, as always!!! God Bless, Linda
Hands That Cook It was a dark crust but it didn't look burnt to me. I just came across a recipe today that blew my mind a bit, knowing that you like to try the unusual or unique, have you ever come across Vinegar Pie? Sounds impossible and yet it's apparently very good. I certainly had never heard of it and don't own a cookery book that has a recipe (even my 13 volume Supercook Encyclopaedia)
I love this type of video! She showed everything step by step and didn’t rush thru it
love the way you cracked those two eggs together, so much finesse, this is a great recipe
Thank you Albert!
I've made this recipe several times absolutely delicious just made it again today
I made that last year for Christmas and it was very good.
Looks so delicious.
❤️ just love your moist cake! When I tell folks the name of the cake they just giggle and say well I love it. Thanks again for sharing your video. Can't wait to see more. Pam from Florida.
I sure will try this one. Thank you.
I will give it a try all your cakes and pies look so good thanks for sharing
Linda, I make this same cake but nstead of wine I put rum in. This cake is to die for.
What a great idea! I know that cake is fabulous!! TFW God Bless, Linda
I love to Cook .I have really bad anxiety attacks so some times cooking helps me ..
I'm sorry to hear about the anxiety attacks...I use to have them until I trained myself to think on pleasant things when I felt one coming on...it worked for me. I don't have them any more. Try it..it may be hard at first but soon your mind will automatically go to something pleasant....think of your favorite thing to cook or bake! God Bless, Linda
Jessica Dailey
Yes, love the cake . Cooking does help ease my anxiety, very therapeutic 🎂🌷
What a lovely cake, Linda. It's perfect for my birthday on April 19. I wish you a good day, Linda. God bless!
Nice video.......looks interesting 😊looks very moist👍
Hello BD!! It IS very moist and the butter, sugar glaze is really good with it.. TFW God Bless, Linda
I'm making this for Thanksgiving...Thank you 🌷...Happy Thanksgiving
This was good and moist. Mine just came out of the oven about an hour ago. I poked a few holes w/ a bamboo skewer in the bottom of my cake before I poured the glaze over it to help it soak in. Most of the glaze absorbs into the crumb of the cake when you do that. Next time I make it I think I will pour half of the glaze over the hot cake, let it soak; then pour the remainder over the top after I invert it so that it will get a nice coating. Thanks for the recipe. I love fast and easy.
Daniel, I'm glad this turned out for you and you're enjoying it! TFW and getting back with me to let me know how you liked it. God Bless, Linda
I have a question what's the name of the white wine did you use
Looks very good and moist
The outside is really what makes this a winner...nice thick sugar crust...it looks burnt but it's not. TFW sweet Cricket!!!! God Bless, Linda
Wow what an interesting recipe and my goodness it looks delicious thank you so much for sharing this I’ve never seen anything like it I’m excited to try it
I saw this and made it last May for a cook out at an officer's home, then forgot the name. I didn't save it to my cake file. Thanks for sharing!! It was a HIT and now I've saved it!!!
Hi M L! I'm glad you found it again and have enjoyed it!! TFW God Bless!
Yes! I'm setting the notification only for your channel and always looking forward to it!
Morgan, what a compliment! I appreciate it and thank you for your loyalty and watching! God Bless, Linda
I can't wait to try this cake!! You could sprinkle it with some powdered sugar, just to make it pretty. It does look delicious. I have some white wine left over from when I made Bryan Chicken, now I know what I can do with it, thank you!
The cake is wonderful, thank you Linda. Myrna. Bagogloo. Your the best.
Delicious, thanks Linda
Making this for the third year in a row for Christmas morning in Birmingham Alabama merry Christmas and roll tide
I made this cake all the time. People are addicted to them.
Oooh boy that cake looks awesome. It has Sam's tick of approval so it's all good Linda. Yum
Hi Angie, the cake is simple to make and good. I hope all is well with you and your family in the land down under!! Have a great rest of the weekend! God Bless, Love and friendship, Linda
Just made mines baked for 50 minutes and was done. Going to let it cool. Then eat. Thanks for the recipes!
I did it for 50 min in my oven and it turned out great
The butter that you melted was it unsalted and what did you put your oven on?
That looks so good! :) Your family is so blessed to have such an awesome cook like you! :)
Thank you for such a wonderful compliment Cindy!! TFW and God Bless, Linda
Looks really tasty!! I was wondering if you ever found the Williams chile seasoning?? We spoke of that months ago! I was curious where you reside... I live in New Mexico, but from the great state of Kansas, originally! :-)
I live in Alabama. I've never seen Williams Chile seasoning yet...sorry......this cake is good, I hope you'll try it.
God Bless, Linda
Linda your Crack cake looks so moist and delicious Sam really liked it.
Hi Rick Sam does love this cake! It's moist and delicious and so easy!! TFW and commenting God Bless you and the family Rick! Linda
Sam, is the best taster...wish I was Sam. Delicious!!
I am so making this one, Its does look like GOOD!!! thx for sharing XOXO happy cooking Linda!!!
It's a great cake...try changing up the instant pudding and put a flavoring in the sugar/butter mixture you pour on top...add some nuts if you so desire. The possibilities are endless! TFW and commenting. God Bless, Linda
this looks delish! It reminds me of a Kentucky Butter Cake, I made once. Love your recipes Linda!
Thank you Cindy. I love sharing them...even new ones that I haven't tried yet, but if they're no good, you all will be the first to know. TFW and taking the time to comment!!! God Bless, Linda
Hey Linda !!! How are ya my Dear Friend !!! Please say Hey to Sam , and your Wonderful Family from Me , Mom , and ole Sarge !!! OMG in Heaven Young Lady , this is Goin to the Top of the to Do LIST !!! Deliciousness is a UNDERSTATEMENT !!! EXCELLENT Video , and what a FANTASTIC Taste Treat EXTRAVAGANZA Cook Linda ...
Fritz...you're sooo funny! You, Mom and sarge will all enjoy this cake. I've come to realize it's named Crack Cake because the outside get's crispy and cracks when you cut it. I suppose it's from pouring the liquid butter and sugar over the hot cake and letting it just sit in it until the cake is almost cold (mine was still a little warm...fear set in that it wouldn't release if it were stone cold) I hope you try and enjoy it!! I'm an animal lover....I absolutely love Sarge!! Tell your Mom hello, she seems like such a nice person. TFW and God Bless, Linda
Hello MRS LINDA LOOK GREAT !!!!!!!
This is a delicious cake...the outside is a sugar and butter crust. You've got to try it Andrea! TFW and commenting! God Bless, Linda
Linda, that looks so good, what type of wine did you use? Thank you!
Any white wine will do. It doesn't matter. Sooo good!! I know you'll like it. TFW Grace and commenting!!
It looks really good Linda 👍 I love recipes that start with a cake mix as I love cheating in the kitchen. Have a great Sunday. Love & best wishes, Allan ❤
Hey Allan, I've determined the outside is dark because of the sugar and butter being poured over that hot, hot pan and allowed to cool in it...it's a great cake...next time I'll add nuts! Hope you're having a good weekend!!! Love and friendship, Linda
Love watching you Linda. . I'm trying this crack cake! It looks easy and delicious.
BTW: I love your videos!! I love the way you explain everything and you're not rushing through like so many do! Linda can you describe what the cake tastes like? It looks very good!! I have a hubby that is a pie person. Not that I don't like pies but I prefer cakes. A cake in our house usually goes bad before we eat it. I guess I can make it, cut it into pieces and freeze it.
It's delicious, that's the only way I know to describe it...if you're slow to eat cake, slice it up and freeze it so you'll have it handy when you want a slice. TFW God Bless, Linda
Nice video! Love that you're from the South. You sound like my husband & I. Can't wait to try this!
This is a really good cake. The outside became dark because of the butter and sugar mixture I poured over it when the pan was still very hot and allowed to cool against the pan and the cake. I think you'll enjoy it! TFW God Bless, Linda
I have the anxiety too very bad so many deaths in the family over the '80's left me to stressed and with strokes So I feel for you !!!💚💜💙🙏
I use to have them everytime I had to drive on the interstate and I was young then. One time after I had just gotten off the ramp to head to Birmingham, I had a bad one. I couldn't breath. I turned up the air as high as it would go and stuck my face as close as I could get it into that cold air. My heart was beating so fast I thought I was going to have a heart attack. I was hyperventilating and I was SO TIRED of having these attacks, I remember saying: If I die, I die...at that VERY moment, it stopped and I haven't had one since. I had to drive to B'ham and had no choice. There are 2 things in life you have no control over, your birth and your death...so...why let it have a constant hold on you? If you die, you die....just make sure your final destination is heaven and you'll honestly be free of those attacks.
Hi, Linda. I know it’s been a while since you presented this recipe, but it’s the first sweet recipe of yours that I’ve checked out. I am intrigued by the use of wine in the recipe, and will definitely try it. Love one pan cakes, too. Was the white wine a dry wine or a sweet one? I really enjoy watching your clear, concise and easy to follow recipes. You’ve inspired me, and my husband appreciates it!
I used white wine, semi sweet but definitely not sweet. I honestly don't think it matters which type. It didn't say. You'll enjoy this cake. TFW God Bless, Linda
Another good one..yummmmm
looks so so good!! tfs
Hello 3....it really is good with that sugar crust on the outside. TFW and commenting. God Bless, Linda
Yellow cake mix and pudding powder! I love this recipe. And white wine? Wow! It's a lovely looking cake. I like that mixer attachment. It scrapes the sides as it beats?
Hey Julia, the scraper attachment came with my mixer but it can be purchased separately and well worth the money. It does a superb job and saves a lot of time. Good, crusty cake...you'll like it. Love and friendship, Linda
As usual. Looks delicious
Thanks Pete, I know you'll like it if you try it. TFW and taking the time to comment! Linda
yummmm Linda Looks so good
Hi Mary, This is a very good cake & I hope you'll give it a try! TFW and commenting God Bless, Linda
Hello,Linda! Looks great!
Hey Donna...it's a really good cake!! TFW and taking the time to comment!!
Looks good
Hey Sandra, It is a good cake. I think you and your family will enjoy it! TFW and commenting. God Bless, Linda
Hope you and Sam are doing ok. Prayers for every one. The storm is a doozy. Hope again you and Sam are ok. Noreens kitchen and tovia might be getting the storm where they live.
Looks good. Thanks for the video.
No effects from the hurricane here....but they sure are having a rough time in north and south carolina. TFA God Bless, Linda
Looks great. Tfs
Hey Angela, this is a good cake. I hope you'll like it! TFW and commenting God Bless, Linda
Moist and Tender Cake!!
Hi Ellen, It's a very good cake with a lot of possibilities if you change the instant pudding flavor, add nuts, and add some extract to the butter and sugar mixture...TFW and commenting & God Bless, Linda
What kinda wine do you use in that crack cake??
Hi Dawn, The type of wine doesn't matter as long as it has a little sweetness to it. I really don't remember what wine I used or I'd pass it on, but, it really isn't important. I hope this helps! TFW God Bless, Linda
WOW Thanks for sharing, I made it and my family had it all ate before I could try it. Haha
Great for your family but so bad for you Penny! Maybe next time?? TFW God Bless, Linda
Depending on where you live, but for me in California 40 min cooking time works for me.
Looks yum and very moist Crack Cake..
yummy save me a big piece
This is easy, peasy....you can make this!!
can you bake in a reg 9 by 13 cake pan?
I've never baked it in a 9 x 13 try it out and see TFW God bless
Yum! I wish I could help Sam with the tasting!!!
LOL....Shelly, Sam won't share his food!!! It's good though!!! TFW and commenting. God Bless, Linda
It sounds like a dessert cake you would be served in Italy. Maybe in the Tuscany region.
Pamela, I was just rethinking this cake...there are a lot of possibilities...supposing you use a different flavor instant pudding, like caramel AND you added an extract to the sugar and butter that is poured over the top...any flavoring that appeals to you...can you imagine??? I'm going to experiment to find my winning combination. The combinations are endless! TFW and for such a nice comment! God Bless, Linda
I think it could be made substituting apple juice or cider instead.
I agree...the alcohol will evaporate but if you still don't want to use it, use the apple juice or cider. TFW and commenting God Bless, Linda
I would like to jot down this recipe and save it for a church gathering. I'll make note of the white grape juice. Thanks. I have to watch my sugar intake
We should all watch our sugar intake. Sugar is definitely not good for you. Let me know how you like it when you get around to making it. Take care!!! Linda
I would like to try this but no white wine
Hi Cynanne, Try using white grape juice in place of the wine. I hope this helps!! Thanks for watching and commenting. God Bless, Linda
Thanks if not expensive.
It's not very expensive...I'll bet this cake tastes good with white grape juice!!
Do you know why the call it crack cake?
Well, I believe it's because the sugar on the outside of the cake cracks when you cut it and why the outside is so dark...the sugar caramelizes somewhat....why do you think it's called Crack Cake???
I don't know....my idea was more sinister...hee hee...like it's so addicting, it's like crack cocaine! HAHA Horrible, I know!
I thought that at first and rethought the deduction after I cut into it.
LOL!
Linda.. I have to say.. I do know your a good cook ,,cause Ive tried many many of your recipes & their always good.. and that may be a good tasting cake...but Sam needs glasses if he thinks a good looking cake...lol.. Ive had cakes that came out looking awful.. but tasted really good also.. It just looks burnt on one side...but like I said it probably taste really good !! so Im not knocking your cooking.. Just Sams eye site...lol tell him Im kidding !
Glenda, lol...Sam does need glasses but won't get them. The cake does look burned because it was so dark but it didn't have any burnt taste. I know it was probably done sooner than the 60 minutes the directions stated to bake it but assumed the darkness was caused by the butter & sugar...it does have a crunch on the outside. I THINK the sugar made it turn dark but it wasn't burnt even though it sure did look like it. Hello?? Am I being redundant?? LOL
LOL no your good.. I know sometimes my food I cook doesn't have the appearance it should..but it does taste good & that's what counts...
We don't do wine. I'm going to check the internet for a possible substitute. I might even be tempted to try it anyway, without the wine, just to see what happens!
thank you God Bless you
Hey Patricia Sue! You'll love this cake. It's so worth making!! TFW and God Bless, Linda
I just love your videos I made the pimiento chess and we all loved it Since my husband and I are retired I will make this cake cut in half and freeze 1 half of it sounds so good and simple that's me simple BTW can we still send a donation ?
Patricia Sue (such a sweet name...I can just imagine you as a child when you got in trouble, lol) I don't know about donations...some of my other videos have an icon to click on to send one but I stopped using the icon on my vids. You could go back to one of my older videos and see if it still works. If it works, great! If it has been disabled by youtube, it may give instructions on how to send a donation. I really don't know now how youtube is handling it...thanks for asking! God Bless, Linda
I'll sure try and send you something I'll look again...I will be making this cake and drinking the leftovers I'll let you know how that turns out and thank you for the complement on my name My mom was. A Southern lady who liked Southern names 👍💚💜💙
LOL!!! You should have plenty of leftovers and if you drink it all, you may not taste the cake!! TFW and commenting Patricia Sue!!!
Well, the wine may cook out of it, but between you and me, we both know the crack remains.
Such a good taste....you'll love it!! TFW God Bless, Linda
I don't think it looks burned. I agree with Sam. It looks like something from Martha Stewart. 💚
I've done a lot of thinking since turning the cake out. It was overbaked 5 or 10 minutes but pouring the sugar and butter on top and letting it seep into the hot cake caused the liquid to form a crust and turn brown. It's a delicious cake!! I missed having nuts and next time I'll add them....I hope you're having a good weekend Julia! God Bless, Love and friendship, Linda
Ok. I'll follow your steps. Love the idea of adding nuts. It's beautiful here. Warm sun, and my lawn is starting to get green. So, yes, I feel good. And you must be well too, because you are doing lots of videos! The number of video views you get are increasing at a rapid rate, by the way. Congratulations! Have a blessed Sunday. :)
I haven't noticed increased views but I'll sure be glad to have them! Winter plays havoc on the arthritis so does constant weather changes. We've had a few warm days then cold, warm then cold...my hands swell, my joints hurt so I take it easy until I feel better.
Julia, read my reply to Pamela Kelly...and use your imagination. You can come up with something great!!! Just, FYI
Hands That Cook oh my gosh!! I'm drooling thinking about caramel pudding. Pamela is so right! There is a lot of wine in Italian desserts. In Spain, almonds are a staple in sweets. I wonder how I could make this cake with maybe slivered almonds on top of the glaze? What kind of pudding? Maybe use almond extract? I'd like to make this for Easter Sunday. My parents will be thrilled!
Please put the recipe below. Even if it's simple, we have to stop and start the video, pause it, go back, go forward to write it down.
Don’t forget to sprinkle with some powder sugar. Also use olive oil in place of cooking oil. Finally, use Baker Joy in the Bunt pan!
Merry Christmas Michael. I disagree with your changes. TFW God bless
@@Handsthatcook I would be ashamed to display a product that looked this bad!
@@michaellicavoli3921 This is an excellent cake and it looks good to me. Sorry you feel this way. TFW God bless
Just put mine in the oven making it for a co worker who I worked with for five years tomorrow is her last day will let you know how it turns out
I loved this cake! I hope your co worker and you like it as well. TFW God Bless, Linda
Hands That Cook god bless you too from Birmingham al I just got started on the drizzle icing thank you for your recipes
I would've panicked at leaving the cake to go stone cold in a patterned cake pan, for the same reason, plus I tend to avoid cake recipes that call for liquid to be poured over a cooked cake. I worry that the cake will be wet inside. The White Wine was a surprise (but the Cinnamon wasn’t, I know you love Cinnamon )😄 That and the Brown Sugar probably accounts for the darkness of the 'Crust'. Glad your experiment wih it was a success, will you make it again?
Hi Essem I will make it again...the sugar and butter I poured over it and allowed to get cool, formed a sugar crust and I THINK because the pan I used retains heat a long time, it was browner than I would have liked but it did form a crust and did NOT taste burned. It's a lovely cake...a little scary to let it almost cool in the bundt pan, but a lovely cake. I hope you make this one Essem!!! TFW and commenting, as always!!! God Bless, Linda
Hands That Cook It was a dark crust but it didn't look burnt to me. I just came across a recipe today that blew my mind a bit, knowing that you like to try the unusual or unique, have you ever come across Vinegar Pie? Sounds impossible and yet it's apparently very good. I certainly had never heard of it and don't own a cookery book that has a recipe (even my 13 volume Supercook Encyclopaedia)
I HAVE heard of Vinegar pie but it reminded me of Chess pie...I've never had the desire to make one.
I set my timer for 44 min and start making the topping then take it out around 50 min
Where is the recipe
Click on SHOW MORE and scroll down. Enjoy!! TFW God Bless Linda
first
Wow you're quick!! It's only been a few seconds since I uploaded!!
That’s a bunt cake
It was baked in a bundt pan Alec. TFW God bless!
I have never heard of a cake made with so much alcohol. The stuff put on top had alcohol and that doesn't cook out.