Lemon Riesling Cake
Preston family recipe (Preston winery)

1 pkg.   Lemon cake mix
4        Eggs
3/4 cup  Oil
1 pkg.   Lemon-flavored gelatin (3 oz.)
2 Tbsp   Poppyseeds
1 cup    Preston White Riesling

   Grease and flour bundt pan* and preheat oven to 325.
Combine above ingredients in a mixing bowl.  Fill
greased bundt pan and bake for 1 hour.  Let cake
cool in pan before removing, then dust with powdered
sugar.

* A muffin pan can also be used.