RICHMOND, Va. (WRIC) -- The 8News’ Spirit of the Season series continues, with 8News anchor Autumn Childress sharing a dessert that's a family favorite. Autumn and her family enjoy your typical holiday foods -- which they serve potluck style -- but they have real sweet tooths. Among the many desserts served at Childress holiday celebrations, you'll find the white wine cake, which they traditionally enjoy on Christmas Eve. "This is a recipe from my mom -- she's probably been doing it for, like, ten years," Autumn said while sharing the cake with fellow anchor Delaney Hall, meteorologist Matt DiNardo and forecaster Tyler Hall. "It's a hot commodity around the holidays because it's the best right when it comes out of the oven." 8News anchor Autumn Childress' white wine cake, as served on 8News at 9 on Dec. 19. (Photo: 8News) Delaney, Matt and Tyler tried the cake with Autumn during the 9 a.m. newscast on Dec. 19. "I can say cheers 'cause there's wine in here, right?" Delaney asked, to which Autumn agreed. MORE RECIPES: StormTracker8 Meteorologist Matt DiNardo shares family recipe for manicotti The four of them then took part in an annual Childress tradition: sharing what they were thankful for or have to celebrate this year. You can use the recipe below to make a white wine cake yourself and find out why it makes the holidays so special. The Childress' White Wine Cake Ingredients: For the cake itself: Butter and flour (to prepare the bundt cake pan) 1 box of yellow cake mix (15 oz.) 1 box of no-bake Jello vanilla pudding (3.4 oz) 1/4 cup of white granulated sugar 1/4 cup of brown sugar 3/4 cup of water 3/4 cup of olive oil 1/2 cup of white wine 2 tsp of cinnamon 4 eggs For the glaze: 1/2 cup of unsalted butter 1 cup of white granulated sugar 1/4 cup of white wine Instructions: Begin by preheating your oven to 350 degrees Fahrenheit. Prepare a bundt pan by buttering and flouring it, then set it aside. Add all of your cake ingredients -- from the yellow cake mix to the eggs -- to a mixing bowl. Use a hand mixer to combine them at a medium-low speed for about 30 seconds, or until they're somewhat incorporated. You may need to stop to scrape the sides. Then, beat on medium-high for about two minutes. Pour the batter into the bundt pan. Make sure to tap the pan on the counter a few times to release any air bubbles that may be suspended in the batter. Bake for 50 to 60 minutes, using a skewer to test for doneness. If the cake is ready to come out of the oven, the skewer should come out clean. While your cake is baking, gather your ingredients for the syrup. Place the unsalted butter into a small pot and melt over medium heat. Once melted, stir in the white sugar and white wine. Continue to cook the syrup gently until the sugar is dissolved, then allow to cool slightly before use. Once you're ready to serve the cake, poke holes throughout its top, then pour the glaze over it. This allows the glaze to seep into the cake itself. Serve and enjoy!