Japanese Plum Wine Cake
My Japanese plum wine cake is a huge grownup crowd pleaser. (And is super-duper easy!) The rose-colored sponge only requires a dusting of powdered sugar.
- 1 package white cake mix
- 1 cup Japanese plum wine
- 3 large egg whites
- 1/4 cup vegetable oil
- Drops of pink food coloring
- Whip together all the ingredients In a stand mixer until smooth for about 2 minutes. Scrape down the bowl.
- Beat for another minute.
- Pour into a greased bundt pan and sprinkled with Japanese panko bread crumbs.
- Bake at 325 degrees for 38 to 40 minutes for dark or coated pans. Or until a toothpick inserted in the center comes out clean.
Ninja Note: For lighter pans, crank up the heat to 350 and bake for 35 to 36 minutes. Or until a toothpick inserted in the center comes out clean.