Ingredients:
Cake:
2 ¼ cups cake flour
1 ½ cups white sugar
3 tsp. baking powder
1 tsp. salt
½ cup butter flavored Crisco
½ cup milk
½ cup Jowler Creek Vignoles wine (semi-sweet white wine)
1 ½ tsp. vanilla
2 eggs

Glaze:
1 cup apricot jelly
½ cup Jowler Creek Vignoles wine (semi-sweet white wine)
6 T. honey
1 tsp. corn starch

Fresh Fruit:
strawberries, nectarines, kiwi, blueberries, raspberries

Directions:
Cake:
Heat oven to 350°F. Grease and flour a 12-inch round cake pan. Measure all cake ingredients into large mixing bowl. Blend ½ minute on low speed; stir often. Beat 3 minutes at high speed; scrape bowl occasionally. Pour into prepared pan. Bake 30 minutes until wood pick comes out clean. Cool on rack.

Glaze:
Melt jelly in a small saucepan over low heat. Stir in remaining ingredients until smooth. Heat on low until mixture thickens. Cool. Arrange fruit on top of cake and pour glaze to completely coat fruit. Serves 8.