A Cake for Cabernet

It’s not easy to match Cabernet Sauvignon with dessert.

Not easy… but not impossible.

Try this recipe with your favorite fruit-forward – i.e., not

overly tannic – Cabernet.

RED WINE BUNDT CAKE

Ingredients

– 1 cup (2 sticks) real butter or stick margarine (do not substitute

reduced-fat spreads – they’ll yield less-satisfactory results due to

their higher water content, and besides, this is dessert!)

– 2 cups granulated sugar

– 4 eggs

– 1/2 cup fruity red wine

– 4 oz. baking chocolate, grated

– 2 cups all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– Powdered sugar

Preparation

1. Preheat oven to 350 degrees. Beat butter and sugar until fluffy.

Add eggs, wine and grated chocolate, and beat.

2. Combine flour, baking powder, cinnamon and nutmeg; mix into dough.

3. Put in greased and floured Bundt pan and bake for 1 hour. Turn

oven off and let cake rest in oven for 20 minutes. Remove from oven

and dust with powdered sugar.

Posted in Food and Wine Pairings/Recipes
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