"Prepare ye the way of the Lord. We all need help to feel fine, Let's have some wine! " Godspell.
Sometimes a baking project results from a "leftover". Such is the case with my 1/2 bottle of white wine. It sat in my butler's pantry for weeks. I have seen many recipes using wine to poach fruit, crackers, zabaglione, sabayone, and red wine in chocolate cakes. Of course wine is used in all kinds of "savory" cooking but I wanted a cake. I did what every baker does, "Googled."
Lately, I have been having some trouble with internet recipes. Some fail..miserably. Which was the case with the one I found as inspiration. I made it twice and both times it collapsed horribly. I decided that it had too much levening in the recipe. ( But of course this was a guess) , or I over beat it, or too much liquid. ( however, I have never baked with wine..so I had no idea what it would do to a recipe..I just assumed liquid, and acid. After my second attempt, re worked the whole recipe.
2454-B Highway 17Sautee-Nacoochee, GA 30571
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White Wine Cake
2 large eggs
1 teaspoon baking soda
2 1/2 cups all purpose flour
1 1/2 cups flavorless oil ( I used Safflower)
1 1/2 cups white sugar
1 teaspoon salt
2 teaspoons vanilla
1 teaspoon nutmeg ( freshly ground)
1 cup sweet white wine ( I used a french Muscadet)
Pre heat oven to 350 degrees F
Grease and flour/or sugar a loaf pan. Parchment paper the bottom. My pan was 11 by 4 1/2 by 2 ( unusual , I know), or use a muffin tin.
In a mixing bowl with mixer paddle attachment- mix eggs, sugar , wine, vanilla, and oil. Blend until
In a separate bowl-sift flour, nutmeg, baking soda, salt .
Add dry ingredients to wet ingredients., mix until smooth.
Pour into prepared pan(s) and bake for @ 30-40 minutes, until tester comes out clean .
Cool in pan, then complete cooling on wire rack.
powdered sugar, water, vanilla, corn syrup
I like a very thin glaze, so I have no recipe for this. Basically I mix all together for my taste and consistency. There are many recipes on the internet or choose your own, and the thickness you like. It gives the cake a nice added sweetness and an extra crunch .
I must admit, this is a strange cake. I have no idea how to describe the flavor. I really love the texture of the crumb, Not too sweet, but nice and light. The flavor is unusual with the wine mixed with nutmeg. I would eat it for breakfast. Petite tea cakes would be nice.
If you look at my picture below, you can still see where a small portion of it collapsed. Where the glaze is pooling. I can deal with this tiny imperfection.
"What contemptible scoundrel stole the cork from my lunch? "
~ W. C. Fields
If anyone has any opinion as to why?? Please post a comment. :)