This White wine spiced Bundt cake is so comforting!
I am a crazy dessert person and I like all things sweet. But, my husband on the other hand is the complete opposite. He doesn’t relish too much sweet. So, when it came to baking cake for his birthday, I was in a dilemma. I wanted him to not stop with one piece as he usually does. I wanted him to love it so much that he cannot not stop digging in to it.
So, I started by thinking of what would he like in a cake?. Have you been to Nilgiris store where they sell rum balls? It is so out of the world and I am a great fan. That gave an idea why not add alcohol to the cake. Yes, that’s it! I’ll make cake with wine because yes! that’s his favorite.
Next, I wanted to make it spicy and not too sweet. So, I looked for wine and spicy pairings and came across ginger and nutmeg, which I haven’t tried in a cake before. But, hey there is always a first time right!. But, I was scared I didn’t want to spoil his birthday cake. So, a little wearily I started baking. Infused the ginger and nutmeg into the wine and used it for baking the cake. Then, to add an extra twist I soaked the cake in wine!. Now, I have to do a sugar glaze I know he doesn’t like it but how else am I going to write Happy birthday! So I did it.
We threw a surprise party for him and he looked at the cake he was all smiles because I made it for him. Then, he cut the cake and I took a piece and give it to him a little anxiously. That’s it! There were thousand reactions in that face happy that he liked it, curious as to why it was different and many more. And I just stood there beaming! Yes, I have done it and yes he did dig in for a second bite then third then fourth and so on. I was one happy wife then!. Do try this cake if you aren’t a sweet tooth and also if you are because I loved the cake too!.
Bake Challenge in Instagram!! Do check out @bakewithbittybakes.
Spiced and Aromatic Bake that I haven't done before! Perfect for a party cake.
- 200 g (1 + 1/2 cup) All Purpose Flour/Maida
- 200 g (1 cup + 1 tbsp) Castor Sugar
- 200 g (1 cup - 1 tbsp) Unsalted Butter (room temperature)
- 4 Eggs
- 1/4 tsp Salt
- 1 + 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1-2 tbsp Milk
- 1 + 1/4 cup White Wine
- 1" Ginger
- 1/2 tsp Nutmeg Powder
- 3/4 cup Icing Sugar
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.
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.
Just before serving top it with sugar glaze!