The wine cake I grew up with was a delicious concoction of boxed yellow cake mix, instant vanilla pudding, buttery popcorn-flavored oil and sweet port. This from-scratch version captures the same heady port flavoring with an even crisper crust and a plush crumb with simple pantry ingredients.
Prep Time20 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr10 minutesmins
Course: Cake
Cuisine: American
Servings: 1bundt cake (~12 slices)
Ingredients
2 ½cupsall-purpose flour
1 ¾cupssugar
3tablespoonscornstarch
4teaspoonsbaking powder
1teaspoonkosher salt
1/4teaspoonnutmeg
4tablespoonsunsalted buttercut into chunks and softened to room temperature
4eggs
¾cupolive oil
¾cupdessert wineport or sherry--we use port
Instructions
Preheat your oven to 350 degrees F. Grease and flour a 10-12 cup bundt pan.
In a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, cornstarch, baking powder, salt and nutmeg. Using a paddle attachment (or your fingers), add the softened butter and mix until no large clumps remain and the mixture resembles slightly damp sand.
In a smaller bowl, whisk together eggs, oil and wine. Gently stir wet mixture into dry ingredients until just combined with no floury streaks.
Pour batter into prepared pan. Bake for 45-55 minutes at 350 degrees, or until inserted tester comes out clean.
Notes
Either port or sherry may be used in this recipe. This cake was adapted from this recipe.