Blanc de Noir Cake with Plum Sauce
(From So You Want to be a Winemaker 2007)

- 1 Yellow cake mix
- 1 package instant vanilla pudding
- 4 eggs
- 1/2 cup oil
- Hunting Hawk Vineyards Blanc de Noir
- 1/2 cup water

In a medium sized bowl combine above ingredients according to directions on cake mix package. Pour batter into a greased and floured Bundt pan. Bake in a preheated 350 degree oven 40 minutes, or until it tests done.

Meanwhile, warm and combine 1/3 cup Blanc de Noir, 1/4 cup butter, 1/3 cup brown sugar and a 1/8 teaspoon powdered ginger.

After the cake is removed from the oven but still in the pan, pour the warm mixture overtop and let it soak in. Let cake sit in the pan 15 to 20 minutes before turning onto a serving plate.

Serve with Plum Sauce and sweetened whipped cream.

Plum Sauce.

Boil 2 cups sugar and 1 cup water for five minutes. Meanwhile, half approximately 1 pound fresh plums and remove the pit. Puree in a food processor or finely chop.
Allow the syrup to cool slightly then add 1 cup Hunting Hawk Vineyards Blanc de Noir, _ teaspoon grated lemon rind, 1/8 tsp powdered ginger and pureed plums. If necessary, thicken with 1 tablespoon corn starch dissolved in a bit of cold water.

Serve warm over cake.