White Wine Cake
Serves 1210 mins prep50 mins cook
A moist and tender cake made with leftover white wine. Could there be a better use of leftovers?
0 servings
What you need
Instructions
0 Preheat your oven to 350° 1 Generously butter and sugar a 10 cup bundt pan and set aside for now 2 In a large bowl, cream 4 tablespoons of softened butter with 3/4 cup of olive oil and 1 3/4 cup of granulated sugar until completely combined 3 Add 4 large eggs, 2 tablespoons of fresh orange juice and 2 tablespoons of fresh orange zest and mix until creamy 4 Sift 1 3/4 cups of cake flour, 1 cup of all purpose flour, 1 tablespoon of baking powder and 1 teaspoon of salt into the bowl and mix until mostly combined 5 Add 3/4 cup of wine and gently mix until you no longer see dry ingredients 6 Transfer the batter into the prepared bundt pan and bake in a 350° oven for 48-52 minutes or until a toothpick will come out of the cake clean 7 Flip the bundt pan onto a cooling rack and allow the cake to cool until it releases from the pan 8 If you want to add a simple orange glaze, whisk 1-2 tablespoons of fresh citrus juice into 2 cups of sifted confectioners sugar to create a drizzle-able consistency 9 Once the cake has fully cooled, transfer it out of the pan and drizzle with the glaze 10 Store leftovers in an airtight container at room temperature for up to 4 daysView original recipe