About Wine Cake
Although, the Fruit Cake is what truly represents the spirit of a sweet Christmas goodie, this Wine Cake is no less. Because in this particular cake too, the presence of alcohol, in the form of red wine, is enough to make you feel the joy around and comfort you as well. Got bottles of red wine at home, and don’t really want to drink them just like that? Also, are in a mood to experiment baking with alcohol in your kitchen? Your answer lies in this Wine Cake. It is an easy and delicious recipe, with which you will be able to make the most moist, soft, eggless and boozy cake. I have loosely adapted this recipe of Wine Cake from my other favorite recipe of the Christmas Fruit Cake made with rum. This recipe also is an eggless cake version. So, when you compare both these cakes, you’ll find a lot of the ingredients similar in both of them. I also have a fruit cake variant made with apple juice and called as the Plum Cake here in India. This Wine Cake can be easily veganized. I have mentioned the substitutions in the tips section and recipe details below.
About My Recipe
Soaking the nuts, dry fruits and other similar ingredients is an important part of making this Wine Cake. Traditionally, when any such cakes with nuts, dried fruits and alcohol is made, an essential element of them is soaking the nuts and dried fruits in the alcohol for a long period of time. At fine dine restaurants and 5 or 7-star hotels, they actually have a cake mixing festival, which takes place weeks before Christmas. Basically, this involves all the employees and sometimes guests too, mixing these ingredients in the choice of alcohol like rum, wine, etc. This mixture is then kept to mature for the longest time. Then, finally used in baking the grandest and most delish cake, either on the eve or on the day of Christmas. In my egg-free Wine Cake too, I have soaked seedless dates, almonds, cashews, walnuts, golden raisins, sultanas, glazed red cherries, tutti frutti, candied orange peel and candied ginger in the red wine (Cabernet Sauvignon), for a good 2 weeks, that is 14 days. You can choose to keep this for a longer time. But then make sure, to plan out the recipe that way. After baking the Wine Cake, wrap the cake once its cooled. If had straightway, the wine flavor is a bit strong. If you keep the cake for 2 to 3 days, the flavors become subtle and mellow down. The red Wine Cake is moist, soft and tastes too good for an eggless version. You can choose to make as more loafs at a time and then use it as a gifting goodie as well during the festive season.
How to make Wine Cake
Soak Nuts and Dry fruits
- First chop ½ cup seedless dates, ¼ cup almonds, ¼ cup cashews, 4 to 5 halved walnuts, 5 to 6 glazed red cherries and a few candied orange peels and candied ginger. You will require 1 tablespoon each of the chopped candied orange peels and candied ginger.
- In a bowl or jar, soak the chopped nuts and dry fruits in 1 cup red wine. Cover and keep this bowl or jar in a cool, dry place. I kept the bowl out for 3 days, and then for the remaining days, I kept in the refrigerator. Every alternate day, shake the jar or stir the soaked ingredients in the bowl.
- The soaked nuts and dry fruits on the 14th day.
Make Wine Cake
- Sieve 2 cups all-purpose flour (maida) with 1 pinch salt, ½ teaspoon baking soda and 1 teaspoon baking powder. Add ¼ teaspoon cinnamon powder, ¼ teaspoon grated nutmeg and 1 teaspoon instant coffee. Mix well. Also remember to preheat your oven for 15 minutes at 200 degree C/390 degrees F.
- Now, add the soaked nuts and dry fruits, ½ cup + 2 tablespoons dark brown sugar (or brown sugar) and 2 tablespoons curd (yogurt) dissolved in 1 tablespoon water.
- Add ¾ cup oil, ½ cup milk and 1 teaspoon vanilla extract or essence.
- Fold the wet ingredients into the dry ingredients.
- Pour the prepared batter in a greased or butter paper lined cake pan. I used 2 cake pans of 3.5 x 7.5 inches width.
- Bake the cake in a preheated oven for 200 degree C/390 degrees F for about 50 minutes to 1 hour. The time taken to bake will vary depending upon your oven.
- Place the loaf pan/pans on a wired rack to cool. When the Wine Cake has cooled, remove it gently from the pan. When the cake is completely cooled, wrap the cake in an aluminium foil or cling film and allow the cake to mature for 2 to 3 days (at room temperature or in the fridge) before serving. I served it after 3 days.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Tutti Frutti Cake Eggless Vanilla Cake Recipe (Soft and Moist) Eggless Black Forest Cake Recipe (Whole Wheat) Moist Eggless Chocolate Cake Recipe This Wine Cake recipe post from the blog archives first published in December 2013 has been republished and updated on December 2022.
title: “Wine Cake Recipe " ShowToc: true date: “2024-10-01” author: “Nenita Grubbs”
About Wine Cake
Although, the Fruit Cake is what truly represents the spirit of a sweet Christmas goodie, this Wine Cake is no less. Because in this particular cake too, the presence of alcohol, in the form of red wine, is enough to make you feel the joy around and comfort you as well. Got bottles of red wine at home, and don’t really want to drink them just like that? Also, are in a mood to experiment baking with alcohol in your kitchen? Your answer lies in this Wine Cake. It is an easy and delicious recipe, with which you will be able to make the most moist, soft, eggless and boozy cake. I have loosely adapted this recipe of Wine Cake from my other favorite recipe of the Christmas Fruit Cake made with rum. This recipe also is an eggless cake version. So, when you compare both these cakes, you’ll find a lot of the ingredients similar in both of them. I also have a fruit cake variant made with apple juice and called as the Plum Cake here in India. This Wine Cake can be easily veganized. I have mentioned the substitutions in the tips section and recipe details below.
About My Recipe
Soaking the nuts, dry fruits and other similar ingredients is an important part of making this Wine Cake. Traditionally, when any such cakes with nuts, dried fruits and alcohol is made, an essential element of them is soaking the nuts and dried fruits in the alcohol for a long period of time. At fine dine restaurants and 5 or 7-star hotels, they actually have a cake mixing festival, which takes place weeks before Christmas. Basically, this involves all the employees and sometimes guests too, mixing these ingredients in the choice of alcohol like rum, wine, etc. This mixture is then kept to mature for the longest time. Then, finally used in baking the grandest and most delish cake, either on the eve or on the day of Christmas. In my egg-free Wine Cake too, I have soaked seedless dates, almonds, cashews, walnuts, golden raisins, sultanas, glazed red cherries, tutti frutti, candied orange peel and candied ginger in the red wine (Cabernet Sauvignon), for a good 2 weeks, that is 14 days. You can choose to keep this for a longer time. But then make sure, to plan out the recipe that way. After baking the Wine Cake, wrap the cake once its cooled. If had straightway, the wine flavor is a bit strong. If you keep the cake for 2 to 3 days, the flavors become subtle and mellow down. The red Wine Cake is moist, soft and tastes too good for an eggless version. You can choose to make as more loafs at a time and then use it as a gifting goodie as well during the festive season.
How to make Wine Cake
Soak Nuts and Dry fruits
- First chop ½ cup seedless dates, ¼ cup almonds, ¼ cup cashews, 4 to 5 halved walnuts, 5 to 6 glazed red cherries and a few candied orange peels and candied ginger. You will require 1 tablespoon each of the chopped candied orange peels and candied ginger.
- In a bowl or jar, soak the chopped nuts and dry fruits in 1 cup red wine. Cover and keep this bowl or jar in a cool, dry place. I kept the bowl out for 3 days, and then for the remaining days, I kept in the refrigerator. Every alternate day, shake the jar or stir the soaked ingredients in the bowl.
- The soaked nuts and dry fruits on the 14th day.
Make Wine Cake
- Sieve 2 cups all-purpose flour (maida) with 1 pinch salt, ½ teaspoon baking soda and 1 teaspoon baking powder. Add ¼ teaspoon cinnamon powder, ¼ teaspoon grated nutmeg and 1 teaspoon instant coffee. Mix well. Also remember to preheat your oven for 15 minutes at 200 degree C/390 degrees F.
- Now, add the soaked nuts and dry fruits, ½ cup + 2 tablespoons dark brown sugar (or brown sugar) and 2 tablespoons curd (yogurt) dissolved in 1 tablespoon water.
- Add ¾ cup oil, ½ cup milk and 1 teaspoon vanilla extract or essence.
- Fold the wet ingredients into the dry ingredients.
- Pour the prepared batter in a greased or butter paper lined cake pan. I used 2 cake pans of 3.5 x 7.5 inches width.
- Bake the cake in a preheated oven for 200 degree C/390 degrees F for about 50 minutes to 1 hour. The time taken to bake will vary depending upon your oven.
- Place the loaf pan/pans on a wired rack to cool. When the Wine Cake has cooled, remove it gently from the pan. When the cake is completely cooled, wrap the cake in an aluminium foil or cling film and allow the cake to mature for 2 to 3 days (at room temperature or in the fridge) before serving. I served it after 3 days.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Tutti Frutti Cake Eggless Vanilla Cake Recipe (Soft and Moist) Eggless Black Forest Cake Recipe (Whole Wheat) Moist Eggless Chocolate Cake Recipe This Wine Cake recipe post from the blog archives first published in December 2013 has been republished and updated on December 2022.
