Individual Italian Wine Cakes Food

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INDIVIDUAL GRAPE AND VIN SANTO CAKES



Individual Grape and Vin Santo Cakes image

Provided by Melissa Roberts

Categories     Cake     Wine     Dessert     Grape     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 14

1 1/2 cups plus 1 tablespoon all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
2/3 cup plus 2 tablespoons granulated sugar, divided
2 large eggs
1 tablespoon grated orange zest
2/3 cup Vin Santo or other sweet wine
1 1/4 cups seedless red grapes (7 ounces)
Equipment:
a jumbo/Texas muffin pan with 6 large (6-to 8-oz) cups (see cooks' note, below)
Garnish:
confectioners sugar

Steps:

  • Preheat oven to 375°F with rack in middle. Generously butter muffin cups and dust with flour, knocking out excess.
  • Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt.
  • Beat butter with 2/3 cup granulated sugar using an electric mixer at medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in zest.
  • Add flour mixture in 2 batches alternately with wine, beginning and ending with flour and mixing until just incorporated.
  • Toss grapes with remaining tablespoon flour, then fold into batter.
  • Divide batter among muffin cups. Sprinkle with remaining 2 tablespoons granulated sugar. Bake until golden and springy to the touch, 18 to 20 minutes. Cool in pan 5 minutes, then loosen with a knife and remove. Cool to warm, 5 to 10 minutes more.

MOMMA'S WINE CAKE



Momma's Wine Cake image

This simple cake works perfectly during the holidays, on a buffet table or in a picnic basket! And you won't believe the aroma that comes from your oven during baking! The alcohol bakes off and leaves just the flavor. It's very moist and has been a favorite birthday request in our house for over 20 years!

Provided by Esther Nelson

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Bundt Cake

Yield 12

Number Of Ingredients 6

1 (18.25 ounce) package moist white cake mix
1 (5 ounce) package instant vanilla pudding mix
1 teaspoon ground nutmeg
¾ cup vegetable oil
¾ cup white wine
4 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
  • In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs. Beat with an electric mixer for 5 minutes.
  • Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners' sugar and sliced strawberries.
  • Variation: You can also "flour" the pan after it's been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. This will eliminate that "white stuff" on the outside of your baked cake which makes for a prettier cake.

Nutrition Facts : Calories 383.8 calories, Carbohydrate 44.7 g, Cholesterol 62 mg, Fat 20.2 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 3.1 g, Sodium 475 mg, Sugar 32.3 g

INDIVIDUAL ITALIAN WINE CAKES



Individual Italian Wine Cakes image

Very tender cake. The dessert wine enhances the flavor of the grapes. Gourmet magazine, January 2009.

Provided by swissms

Categories     Dessert

Time 35m

Yield 6-12 muffins, 6-12 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 tablespoon grated orange zest
2/3 cup sweet dessert wine
1 tablespoon all-purpose flour
1 1/4 cups red seedless grapes (7 ounces)
2 tablespoons granulated sugar

Steps:

  • Preheat oven to 375°F with rack in middle. Generously butter 6 jumbo muffin cups and dust with flour, knocking out excess.
  • Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt.
  • Beat butter with 2/3 cup granulated sugar using an electric mixer at medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in zest.
  • Add flour mixture in 2 batches alternately with wine, beginning and ending with flour and mixing until just incorporated.
  • Toss grapes with remaining tablespoon flour, then fold into batter.
  • Divide batter among jumbo muffin cups. Sprinkle with remaining 2 tablespoons granulated sugar. Bake until golden and springy to the touch, 18 to 20 minutes. Cool in pan 5 minutes, then loosen with a knife and remove. Cool to warm, 5 to 10 minutes more.
  • Cakes can be baked in 12 standard muffin cups. Bake 16-18 minutes.

Nutrition Facts : Calories 447.3, Fat 17.4, SaturatedFat 10.3, Cholesterol 111.2, Sodium 321.7, Carbohydrate 61.5, Fiber 1.3, Sugar 33.8, Protein 5.9

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