Thursday, December 29, 2016

Christmas Wine Cake

I received this recipe in 2011.
It's from a friend in Denver, Colorado.
She said this is her mother's recipe and she made it every year for Christmas.
It's become a family Christmas Cake at our house.
I've made 2 of these Cakes this Christmas and I've posted photographs of several options of Wine to use.

After testing it several time, I prefer soaking the Raisins in the Wine of your choice, overnight.
Put 1 C of Raisins in a Glass Measuring Cup, fill it with Wine. Cover with Plastic Wrap and refrigerate overnight.
When you're ready to make the cake, Drain the Raisins and reserve the liquid and use it as part of the Cup of Wine in the Recipe.
I also prefer the Glüwein over Red Wine.

I opted to Dust the Top with Confectioner's Sugar.

This is the only Pan that works. Don't try to make it in a Bundt Pan.

A really nice French Red Wine.

I've made this cake with a very nice French Red Wine and
with Nürnberger Christlindles Glüwein.
I prefer the Glüwein.
This Mulled Cherry Wine is a great option.

You can also use Glögg.

The Butter, Sugar and Eggs are mixed with a Mixer.

Dry ingredients are sifted together and
added to the Egg and Butter mixture alternating with the Wine.

I start out folding this with a spatula and then I use the Mixer.

This is after it's mixed with a Mixer and the raisins are folded
in by hand.

Ready to bake for 45 minutes.

Christmas Wine Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Tube Pan, sprayed with a Cooking Spray.

2 Large Eggs
2 C Granulated Sugar
16 TBS Butter, room temperature.
1 C Wine. (Sweet White, Rosé, or Red) A Hearty Burgundy is best. I have also made it with German Glühwein.
3 C Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 C Raisins. Sultana Golden with Sweet Wine and Dark Raisins with Red. (See the note above about soaking the Raisins overnight)
Homemade Whipped Cream for Service. (Recipe to follow)

You can do this step or not. It's not in the original recipe.
The day before, put the Raisins in a 1 C Measuring Cup and cover with Wine to soak for a day. I cover it with plastic wrap and refrigerate it. When you're ready to make the cake, drain the raisins and use the liquid as part of the 1 C of Wine in the recipe.

In a Large Mixing Bowl with a hand mixer:
Beat until creamy smooth.

In another bowl, sift together:
Baking Powder
Baking Soda
Whisk well and set aside.

Alternate the Dry Ingredients and the Wine into the Creamed Butter and Sugar Mixture.
Mix just until well combined.

Fold in Raisins by hand with a Wooden Spoon or Silicone Spatula.
Spoon evenly into the Pan.

Bake for 45 minutes.

Remove the Pan to a Rack to Cool for 10 minutes.
Invert the Cake onto the Rack to Cool Completely.
Transfer to a Serving Platter.
Cut with Confectioner's Sugar as an Option.
Garnish each serving with Whipped Cream.

This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.


Peace in the Kitchen!

No comments:

Post a Comment