10 replies to this topic

[SandSquid]

was experimenting in the kitchen a few weeks ago and just remembered I was remiss in posting my results.


Any standard white cake mix.
Substitute whatever wine you want for water in the directions.
Bake as usual then Turn out onto a wire rack.

While still warm, using a chopstick, poke lots of holes in the bottom of the cake on the rack.

Place some wine in a (clean) spray/mist bottle and gently but thoroughly wet the bottom of the cake
allow it to soak in for an hour or so and allow to cool. turn back into pan and repeat for the top of the cake, cover with plastic wrap and allow to it to "steam". you want to moisten but not saturate.
After about another hour place in the chill-chest overnight. then remove to serving dish.

Use 1/4 Cup of same wine to 2T of confectioners sugar to make a glaze for the cake and lightly cover the top and sides.

Serve and Enjoy.


I've had good success with whites, fruit wines, etc. especially overly sweet(for my tastes) wines.


Next attempts are for a Red Velvet Amarone, and a Black Forrest Port

[Woods Wine]

One of my past neighbors used to make wedding cakes. Sometimes when the wedding or reception would have a vineyard theme, she would do a vineyard themed cake. She would come over and ask for a few grape leaves from my vines. She would then somehow press them into the frosting to make a grape leaf imprint. That sounds like it might be a nice touch to your white wine cake.

[Wade's Wines]

Cake is a form of food that is usually sweet and often baked. Cakes normally combine some kind of flour, a sweetening agent commonly sugar, a binding agent generally egg, though gluten or starch are often used by vegetarians and vegans, fats usually butter, shortening, or margarine, although a fruit purée such as applesauce is sometimes substituted to avoid using fat, a liquid milk, water or fruit juice, flavors and some form of leavening agent such as yeast or baking powder, though many cakes lack these ingredients and instead rely on air bubbles in the dough to expand and cause the cake to rise.
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Arnold,
Thank you for the definition of cake, I was confused. By the way, I don't need a florist, loan or a new ringtone, but thanks again.

SandSquid,
Sounds like an ingenious creation! I hope ChefNeil sees this! I'm going to give it more thought and try to adapt the concept to a dinner dish.
Wade

[SandSquid]

By the way, I don't need a ...... loan

Now wait a minute, perhaps I could re-finance my 5.95% Fixed rate Mortgage to one of these spiffy sub-prime ARM's!?!?!?!? Ohh Ohhh and cash out about $60K of my equity too while I'm at it, yeah!

[deb_rn]

I bet this would be good with Ice Wine!!

Debbie

[Tomer1]

Chocolate wine cake sounds good.

[Wade's Wines]

Wine Chocolate Cake sounds even better!

[Medsen Fey]

Did you ever make the Red Velvet Amarone? I'd like the recipe for that one.

By the way, if mixing a red wine with the cake batter and baking it, does the color shift (bleached out? or turning to blue)?

[naper wine guy]

My wife makes cakes for a living (check out www.sweetpsweets.com if you have an interest0

This is one she did for someone's 60th birthday party.

Of course it was a pink "champagne" cake (she replaced the water in the receipe with pink sparkling wine).

I'm going to have her try the recipie above and will let you know how it turns out!

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[deb_rn]

GREAT cake!!

Debbie

[Wade's Wines]

Sandsquid,
Somehow I thought you were bringing some wine cake by! I'm still salivating and waiting!
Hey, it would be good to see the bunch of you!
Happy New Year!
Wade