Red Wine Raisin Cake
A moist and tender cake infused with red wine and studded with plump raisins, perfect for an elegant afternoon tea treat.
Ingredients
8 items- Raisins 3/4 cup
- Red wine 1/3 cup
- Unsalted butter 1/2 cup (1 stick)
- Granulated sugar 1/3 cup
- Eggs 2 large
- Cake flour 1 1/4 cups
- Baking powder 1 teaspoon
- Powdered sugar for dusting
Nutrition
Steps （8 steps）
Soak raisins in red wine for 30 minutes until plump and infused with wine flavor.
Beat softened butter and sugar with an electric mixer on high speed until light and fluffy, about 3 minutes.
Add beaten eggs gradually, 1/3 at a time, beating well after each addition to prevent curdling.
Sift flour and baking powder together, then fold into butter mixture using a spatula until just combined. Do not overmix.
Drain soaked raisins (reserve a little wine) and fold into the batter evenly.
Pour batter into a parchment-lined loaf pan, spread evenly and tap gently to release air bubbles.
Bake in preheated oven at 350°F for 35 minutes, until golden brown and a toothpick inserted in center comes out clean.
Cool in pan for 5 minutes, then transfer to wire rack to cool completely. Dust with powdered sugar before serving.
Tips
1. Use a modest red wine like Merlot or Cabernet; 2. Soak raisins long enough to avoid drying out during baking; 3. Ensure eggs are at room temperature to maintain emulsion; 4. Fold gently to avoid overdeveloping gluten.
You May Also Like
More recipes you might enjoy
Shao Mai (Steamed Pork and Shrimp Dumplings)
Shao Mai are classic Chinese steamed dumplings with thin wrappers encasing a savory filling of pork and shrimp. The open-top design showcases the juicy filling, making every bite a heavenly treat. Served with black vinegar and ginger, they are a must-order dim sum item.
Oil-Braised Prawns
A classic Shandong dish featuring fresh prawns braised in oil and sauce until gleaming red, tender, and coated with a savory-sweet glaze. The rich shrimp oil and aromatic sauce make it an irresistible centerpiece for festive meals.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.
Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.