Spiced and Aromatic Bake that I haven't done before! Perfect for a party cake.
Course Dessert
Keyword White Wine Spiced Bundt Cake
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Ingredients
200g (1 + 1/2 cup)All Purpose Flour/Maida
200g (1 cup + 1 tbsp)Castor Sugar
200g (1 cup - 1 tbsp)Unsalted Butter(room temperature)
4Eggs
1/4tspSalt
1 + 1/2tspBaking Powder
1/2tspSalt
1-2tbspMilk
To make Spiced wine:
1 + 1/4cupWhite Wine
1"Ginger
1/2tspNutmeg Powder
For Sugar glaze:
3/4cupIcing Sugar
Instructions
To infuse the wine:
Add white wine, crushed ginger and nutmeg in a sauce pan.
Let it come to boil and keep boiling for 2 minutes.
Off from the heat and let it infuse until it comes to room temperature.
Preheat the oven to 180 C for 10 minutes. Prepare a bundt pan by applying butter and dusting it with flour on all the sides. Tap the extra flour, if any.
Using an electric beater, beat the butter and sugar till creamy.
Add Eggs one by one, beating after each addition.
Add flour, baking powder and salt.
Fold in gently and mix 3/4 cup Infused Wine, using a spatula.
If the batter is thick, add in 1 tbsp of milk at a time.
Pour it in bundt pan and bake for 35-40 minutes or test with a toothpick inserted comes out clean.
Once cake is baked, let it cool for just 5 min and use a spatula or knife that's kind of flexible to run through the edges.
After 5 minutes, turn the cake with the pan on to a wire rack and let it cool for 5 more minutes. Now try to remove the cake from pan. It should come out nice and clean.
Preparing Sugar Glaze:
Add 1/4 cup Infused Wine to Icing Sugar and mix till no lumps.
Once cake is cooled completely, add the remaining infused wine to soak the cake. Soaked Cakes usually tastes better the next day, so that they are soaked up well.