After the success of my chai recipes, I’ve started wondering which others of my favorite flavors I could meld into new baking projects. Seeing as how “loaded baked potato” doesn’t exactly come down on the dessert side of the menu, I turned to one of my other favorites: wine.
After a study abroad stint in
I don’t have to tell you that it’s not uncommon to use wine in cooking. Probably all of our mothers have one of those kitschy kitchen placards saying something about how they love to cook with wine—if there’s any left! (chortle, chortle). But wine in baking? Similarly to cooking, when baking with wine the alcohol cooks out during the baking process leaving only the flavor. I thought a white wine cake would be nice, but if you’d like a chocolate/red wine variety, this one looks amazing. I think the white wine glaze also adds a lot but if there’s still not enough wine flavor for your taste, just go ahead and have a glass alongside :) Next I think I’d like to experiment with infusing champagne flavor into a sponge or angel food cake, and now I have plenty of reasons to keep hanging out at my new favorite wine bar, Vinoteca. You know, for…inspiration.
White Wine Cake with Glaze
1 box white or yellow cake mix
1 (3 ¾ ounce) box instant pudding (omit if using a cake mix with pudding included)
½ cup sugar (or ¼ cup white and ¼ cup brown sugars)
½ cup canola oil
½ cup water
½ cup white wine
1 ½ cups chopped pecans (optional)
2 tsp cinnamon (optional)
1 stick butter
1/4 c. water
1 c. sugar
1/4 c. white wine
Boil butter, sugar and water 4 to 5 minutes. Add wine, bring back boil. Pour 1/2 glaze over cake while still in pan. Let stand for 10 minutes. Turn cake out on plate, pour on remaining glaze.