Wine Cake
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There’s rum cake and that’s pretty dope, right? So why not wine cake? Some people might see a cake and ask why, we see a cake and ask wine.

Makes 1 cake so, enough for like… 1 cake’s worth of people

 

1 cup can sugar

¼ cup olive oil

1 14 oz can coconut milk

¾ cup dry white wine

1 tablespoon vanilla extract

3 ½ cups whole wheat pastry or all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 ½ teaspoons cinnamon

1 teaspoon nutmeg

½ teaspoon salt

 

Sweet Sugar Glaze

1 ¼ cups powdered sugar

¼ cup whatever wine you used for the cake

2 teaspoons lemon juice

1 teaspoon vanilla extract

 

1. Warm up the oven 350 and grease and flour a Bundt pan.

2. In a large bowl whisk together the sugar, oil, milk, wine, and vanilla extract. In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gently stir the dry mixture into the wet then mix that shit up until there aren’t anymore huge dry spots. Don’t over mix this though, just chill. Pour the batter into your prepared pan and bake for 35-45 minutes or until a toothpick stuck into it comes out clean. Let it cool in the pan for 10 minutes then stick a plate under that motherfucker and flip it over to get it out of the pan.

3. Once the cake has cooled you can add the glaze. Feeling lazy? Skip this step and just dust it with some powdered sugar and serve it with fruit or whip cream. DONE. Wanna glaze it? Whisk together the powdered sugar, wine, lemon juice, and vanilla extract until there aren’t any clumps. Drizzle over the cooled cake and sliced that sweet son of a bitch up.

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