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.



– 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


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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