Wine Cake

Wine-Soaked Cake Recipe: A dessert with Winery Sweetness and Wine-Soaked Flavor

The Wine-Soaked Cake is a delicious dessert that combines the softness of a fluffy sponge cake with the special touch of brandy or rum which gives it an unforgettable wine-soaked flavor. This cake is ideal for those who enjoy the combination of wine and sugar in a dessert full of history and tradition. Furthermore, the warm condensed milk and liqueur sauce creates a sweet and aromatic experience that delights everyone.

Preparation time

This recipe offers a perfect balance between simplicity and flavor, allowing enough time for a perfect result.

• Preparation: 15 minutes
• Cooking: 40-45 minutes
• Total: 55-60 minutes
• Servings: 8
• Difficulty: Easy

Ingredients

For the cake

• 1 cup of pancake mix
• ½ cup sugar
• 3 eggs
• ½ cup of fresh milk
• ½ cup of cooking oil
• 1 tablespoon of vanilla
• 1 teaspoon of baking powder

For the wine-soaked bath

• 1 can condensed milk
• Brandy or rum to taste

If you don't have pancake mix, you can replace it with common wheat flour, but add an extra pinch of baking powder to ensure your cake is fluffy. You can select brandy or rum according to the intensity you prefer in the boozy flavor.

Utensils we will use

• Large mixing bowl
• Sieve for sifting flour and baking powder
• Blender (you can use a mixer or mix manually with a hand whisk)
• Baking dish or oven mold
• Small frying pan or saucepan to heat the condensed milk with the liquor
• Spoon or spatula
• Basting brush (optional)

Preparation

1. Dry and wet mix

1. Sift the dry ingredients. Use the sieve to sift the pancake mix along with the baking powder. This ensures there are no lumps and that the mixture is more airy when baking.
2. Combine with sugar and eggs. In a large bowl, mix the sifted flour with the sugar and eggs. Kneading in this step should be careful to integrate well without losing air that helps with fluffiness.
3. Blend with liquid elements. Pour the mixture into the blender, add the fresh milk, oil, and vanilla. Blend until you have a homogeneous mixture without lumps. If you don't have a blender, beat vigorously by hand to ensure the ingredients are well integrated.

2. Bake the cake

1. Prepare the mold. Grease and flour the baking dish or mold you will use for baking. This prevents the cake from sticking and makes it easier to unmold.
2. Empty the mixture. Pour the blended mixture evenly into the mold.
3. Bake at medium temperature. Cook in a preheated oven at medium temperature for 40 to 45 minutes. To check for doneness, insert a toothpick: it should come out clean when the cake is ready.

3. Prepare the wine-soaked sauce

1. Heat the condensed milk. In a small pan or saucepan, heat the can of condensed milk until it is liquid and warm; it should not boil to avoid burning.
2. Add the brandy or rum. Add the liquor of your choice to taste, whether traditional brandy o rum, mixing well so that the flavors integrate.

To finish and serve

Once the cake is baked, remove it from the oven and let it rest for a few minutes so it's not too hot. Then, with a brush or spoon, bathe the cake with the hot condensed milk and liquor sauce. This "vinified" bath gives it the typical Winery Sweetness that characterizes the best Vineyard Cakes. Serve warm or at room temperature and accompany with coffee or a good sweet wine to enhance the experience of Flavors of the Vine.

I want to share these tips with you

• Do not overbeat the mixture. To maintain aeration, avoid overbeating after adding the liquid ingredients.
• Control the oven temperature. The cake can dry out if the oven is too hot. Use a home thermometer or your oven's medium setting.
• Use an appropriate mold. A low-sided baking dish allows for more even baking.
• Pair with drinks. Accompany with a sweet wine or the wine-based drink you prefer to enhance the flavor.
• Dry the mold well before flouring. This helps prevent the flour layer from clumping and achieves a better texture.
• If you can't find brandy or rum, use grape liqueur or sweet wine. Adjust the amount so as not to soak the cake too much.

Nutritional Information

• Calories: 320 kcal
• Proteins: 5 g
• Fats: 14 g
• Carbohydrates: 45 g
• Fiber: 1 g

These values are approximate per serving and may vary depending on specific brands and ingredients.

5 keys to make it perfect

• Sift the dry ingredients well. This way you will avoid lumps and your cake will have a smooth texture.
• Blend the mixture until fully integrated. A homogeneous blend prevents dry or wet spots.
• Use neutral oil. This does not alter the natural flavor of the cake, allowing the vanilla and liquor to stand out.
• Master the baking temperature. Avoid it being too high or too low so that it bakes evenly.
• Bathe the hot cake with the hot sauce. This allows the wine-infused sweet to penetrate maximally, achieving the classic The Sweet Cellar.

When is it ideal to enjoy it?

The Wine Cake is a magnificent dessert for family celebrations or special gatherings, especially in cold seasons when a comforting flavor and the aroma of brandy invite sharing sweet moments. Furthermore, it is perfect for festivities where Wine-Infused Desserts are typically enjoyed, adding a touch of sophistication without losing the homemade essence. It also works very well accompanied by coffee or tea on after-dinner afternoons.

Comparison between Wine-Soaked Cake and other vineyard cakes

Share your experience preparing Wine-Soaked Cake

Cooking is for experimenting and sharing, and preparing a cake like this invites you to enjoy every step. Tell us how your wine-soaked cake turned out, if you tried substituting any ingredient, or if you added any personal touch. Don't forget to also share with whom you enjoyed this delicious Vineyard Cake. Your experience can be an inspiration for many others!