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Plum Wine Cake

Plum Wine Cake

 

There's just something about having a little wine in my cake that makes me so happy!  The fact that you can blend the two and get fabulous flavor is amazing!   And when summer rolls around, I like having plum wine coolers.  Even better—Plum Wine Cake!  I chose to make them mini cakes, using a muffin tin to bake them in.  Also because they are so cute with a Doily Gumpaste Flower.  Super easy to make, just watch the short video clip below.

Doily Gumpaste Flower from Season of Sweets on Vimeo.

 

Plum Wine Cake
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup plum wine
3 tablespoons sour cream
2 cups sugar
3/4 cup unsalted butter, melted
1/4 cup canola oil
5 cold large eggs

Preheat oven to 350 degrees.  In a large bowl, sift together flour, baking powder and salt.  Stir together the wine and sour cream;  set aside.  In another large bowl, beat sugar, melted butter and oil with electric mixer until well combined.  One at a time, add eggs, beating well after each.  Beat 3-5 minutes on high or until thick.  Add one-third of the flour mixture, beat on low until combined.  Add half the wine mixture; beat until combined.  Repeat with one-third the flour mixture and the remaining wine mixture.  Add remaining flour mixture; beat on low until combined.  Spoon into greased muffin tin and bake 20 minutes until center is set.  Cool in pan on wired rack for 15 minutes.  Turn out cakes on rack to cool completely.  Cut off muffin top and place cakes upside down on wired rack (on baking sheet) to glaze.
*Recipe can also be made in a 10" tube pan.

 

Plum Wine Glaze
3 cups powdered sugar, sifted
6 tablespoons plum wine
food coloring

 

Mix powdered sugar and wine until smooth. Add in food coloring. Pour over cakes and let set up before applying another layer of glaze.  May require more than one recipe to get desired coverage.

Recipe inspired by BHG

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