Palisade Peach Bundt Cake
- 1 Box Betty Crocker Yellow Cake mix
- 2 cups Fresh Chopped Peaches
- 4 Eggs
- 1/2 cup St. Kathryn Cellars Peach Wine
- 1/2 cup Water
- 1/2 cup Vegetable Oil
Grease and flour a tube pan. Mix cake mix and peaches in a large bowl. Add wine, water, oil, and eggs. Mix 2 minutes on medium. Bake at 325 degrees for 50-60 minutes. Let the cake cool for a few minutes then turn the bundt pan upside down onto a pie plate. Poke holes in warm cake (chopsticks work well). Make glaze and pour over warm cake.
Glaze for cake
1 cup powdered sugar
⅓ - ½ cup peach wine
Mix well and pour over hot cake. Enjoy!