A Lemony Wine Cake

I got the idea of using wine to make my cake from one of our own, Gail, from snapshotsincursive Gail is another fantastic food blogger. She always does such fabulous presentations with her food and all her recipes are to die for. You should definitely stop by and say hi to her. I was inspired by her recipe for a wine cake, which she called “A Wine Lover’s Vineyard Cake”, so I had to make it too. After all, you all know I have a definite love affair with wine. But of course, my recipe was altered somewhat, and I made it my own; mainly because I used what I had on hand. With all the snow and ice, I chose to stay in rather than go to the store. You will have to go to Gail’s website to see the difference between the two cakes. 🙂 Larry, my ice cream lover, topped his with ice cream too.

Lemony Wine Cake

1/2 cup chopped pecans

2 3/4 cups flour

3/4 tsp salt

1 3/4 tsp ground ginger

1 3/4 cups sugar

4 eggs

3/4 cup sweet white or rose wine of your choice – I used a sweet rose

1 tsp lemon extract

1 small container of lemon yogurt

1/4 cup brown sugar

The Glaze

1/4 cup butter, melted

1 1/2 cups powdered sugar

1/2 tsp lemon extract

2 TBSP same wine you used for the cake

candied pecans, optional for topping

Mix everything together and drizzle over the cake once it has cooled. If using the candied pecans, place them on the top. If you have any glaze left, drizzle some on top of the pecans too. Not only will this enhance the flavor, but it will help secure them onto the cake a bit more.

Preheat the oven to 325* F.

Spray a bundt pan with cooking spray.

Spread the chopped pecans around the bottom of the bundt pan evenly.

Mix all the dry ingredients together well and set aside. Then mix all the wet ingredients together in a mixer. Add about half the flour mixture to the wet mixture, and mix at a medium slow speed, then add the remainder of the flour mixture and continue to mix everything together thoroughly. Do not over mix, or the batter and cake will be tough.

Pour the cake batter into the prepared bundt pan and bake for about 1 hour 20 minutes, or until the cake is golden brown and a toothpick that has been inserted into the middle comes out clean.

When the cake has cooled, carefully remove it from the pan. Drizzle the glaze on the cake. I had some left over candied pecans that I placed on the cake too. With or without ice cream, this cake is so delicious. It is very moist and full of flavor. You can use lemon, orange, or even lime if you like, and it will still be very, very tasty indeed. Mix it up. Make it different every time. Use different sweet wines too. Even if you are using the same recipe, it will taste like a new and different cake each time.

Thank you Gail, for this fabulous idea. I had never thought of adding wine to my cake mix before. But I will sure do it again. I LOVE IT!!!!! 🙂

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people. View all posts by ajeanneinthekitchen