Wine Cake

5 from 1 vote

This is a moist, quick tea-bread style of cake that is lightly infused with the flavors of wine and olive oil, so you will naturally want to use good-quality, locally sourced wine and olive oil. The glaze gives it some pop, but it is essentially a simple cake that will shine when served with Strawberries in Pinot Noir.

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Prep Time:15

Cook Time:50

Course: Dessert

Cuisine: Mediterranean

Keyword: Cake, Loaf Cake, Wine

Servings: loaf

Calories: 3161kcal

Author: Krista Harris

Equipment

1 5 x 9-inch metal loaf pan
Parchment Paper
Stand mixer

Ingredients

1 ½ cups unbleached flour
1 teaspoon baking powder
¼ teaspoon salt
3 large eggs
1 cup unbleached organic cane sugar
½ teaspoon vanilla extract
½ cup olive oil
⅔ to ¾ cup dessert wine, late harvest or Moscato wine, use up to 3⁄4 cup for a moister cake

FOR THE GLAZE

2-3 tablespoons dessert wine
½ cup powdered sugar, organic

Instructions

Preheat oven to 350° and position the rack in the lower third of the oven. Lightly butter a 9- by 5-inch metal loaf pan. Line the bottom and the two longer sides with parchment paper.
Sift to combine the flour, baking powder and salt into a large bowl and set aside.
Beat the eggs and sugar in the bowl of a stand mixer and then add the vanilla extract and the olive oil, continuing to beat for approximately 5 minutes. Add the mixture of dry ingredients alternating with the wine a little at a time while beating at low speed just mixing until everything is incorporated. Pour the batter into the loaf pan, and bake for 45–50 minutes or until a tester comes out clean.
While baking whisk 2–3 tablespoons of dessert wine into the powdered sugar until smooth and pour over the cake when it comes out of the oven. Cool the cake on a rack before taking it out of the pan. Slice and serve by itself or with Strawberries in Pinot Noir. The cake is even better the next day.

Notes

Creating a ‘sling’ of parchment paper in your loaf pan makes it very easy to get the cake out. Just lightly run a knife down the two sides that don't have the parchment paper and the cake should lift right out.

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