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.
Servings 1 bundt cake (~24 slices)
- 2 ½ cups all-purpose flour
- 1 ¾ cups sugar
- 3 tablespoons cornstarch
- 1 tablespoon + 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon nutmeg
- 4 tablespoons unsalted butter cut into chunks and softened to room temperature
- 4 eggs
- ¾ cup olive oil
- ¾ cup dessert wine port or sherry--we use port
In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, salt and nutmeg. Work in the room temperature butter with your fingers 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 into a greased and floured bundt pan and bake for 45-55 minutes at 350 degrees, or until inserted tester comes out clean.