Bake the Cake:
Place the bundt pan into the preheated oven and bake for about 1 hour. The baking time may vary slightly depending on your oven, so it’s a good idea to start checking around the 55-minute mark. To check if the cake is done, insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. The top should be golden brown and slightly firm to the touch.
Prepare the Glaze:
While the cake is baking, prepare the glaze. In a small saucepan, melt 1 stick of butter over medium heat. Once the butter has melted, add 1 cup of sugar and ¼ cup of white wine. Stir the mixture until the sugar has fully dissolved and the glaze is smooth. The glaze should be slightly thickened but still pourable. The combination of butter, sugar, and wine creates a sweet, buttery coating that will soak into the hot cake, making it even more indulgent.
Pour the Glaze Over the Hot Cake:
Once the cake is done baking, remove it from the oven and immediately pour the glaze over the hot cake while it is still in the pan. The warm cake will absorb the buttery syrup, infusing the cake with even more flavor. Make sure to pour the glaze evenly over the top, allowing it to soak into the edges and center of the cake. Let the cake sit for a few minutes to allow the glaze to set slightly, but don’t wait too long to flip it out of the pan.
Cool and Serve:
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