Recipe: Red Wine Honey Bundt Cake
If it involves red wine, I'm in :) I came across an interesting looking recipe on the New York Times website entitled
with plums some time ago, and we recently did a sweet honey
DIY craft project with honey bear containers
and so had ALOT of extra honey on hand, so I decided to test out the NYT recipe with some adjustments.
Read the whole recipe by clicking the link below!
Total Time: 1 hour, plus cooling
Cake Ingredients:
Nonstick spray, for the pan
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon cardamom
1 teaspoon ground ginger
3 large eggs
1 cup granulated sugar
1 1/4 cups olive oil
1 cup plus 2 tablespoons good quality honey, more to taste
3/4 cup dry red wine
2 teaspoons grated fresh ginger
1 1/2 hours, plus cooling
Vanilla Bean Frosting Ingredients:
4 1/2 Tablespoons Heavy Whipping Cream
2 Cups Confectioners Sugar
1 Teaspoon Vanilla Extract
1/2 Teaspoon Vanilla Bean
Directions:
Place a rack in the middle of the oven; heat to 350 degrees. Generously spray a mini Bundt pan. This recipe makes enough to bake 12 mini bundt cakes. I only had one pan so I baked them six at a time.
In a large bowl, whisk together flour, baking powder, baking soda, salt and spices.
In another larger bowl, whisk eggs well. Whisk in sugar, oil, 1 cup honey, the wine and the fresh ginger until well combined. Whisk in dry ingredients until smooth.
Make sure to measure the honey in the same container you measure the olive oil in. It will slide right out without any muss or fuss.
Another thing that may seem obvious to some (but not to me :) is to peel the ginger root with a vegetable peeler before grating it.
Pour batter into each individual bundt pan a little more than half way and bake until springy to the touch and a cake tester comes out clean, 15 to 20 minutes. Transfer pan to a wire rack to cool for about 20 minutes, then unmold the cakes and let cool completely.
Now on to the frosting! Whisk together the heavy whipping cream, confectioners sugar and vanilla extract. Split the vanilla bean open with a sharp knife and scrape out the vanilla paste with a small sppon and beat into the frosting until evenly distributed.
Place a piece of parchment paper underneath the rack with your bundt cakes on it before frosting. Using a spoon drizzle a circle of frosting on the top of each bundt so that the excess drips down the sides. Let the frosting set for an hour or two before serving.
Now comes the fun part, let's eat! These cakes work perfectly as a dessert for special guests or as the sweet for a brunch. They are particularly delicious with coffee.
