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.
