Sandy's White Wine Cake Recipe
moist yellow cake / cinnamon / brown sugar / sweet white wine icing / raspberry sauce / vanilla bean gelato
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Ingredients
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Cake
Icing
Raspberry Sauce
Serving
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and brown sugar until well combined.
- 3
Cream Butter and Sugar
In another bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy.
- 4
Add Eggs and Milk
Add the eggs one at a time, mixing well after each addition. Then, add the whole milk and sweet white wine, mixing until just combined.
- 5
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until no lumps remain.
- 6
Bake the Cake
Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Cool the Cake
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Icing Preparation
- 8
Make the Icing
In a medium bowl, whisk together the powdered sugar, sweet white wine, and vanilla extract until smooth and spreadable.
Raspberry Sauce Preparation
- 9
Prepare the Raspberry Sauce
In a small saucepan over medium heat, combine fresh raspberries, granulated sugar, and lemon juice. Cook for about 5-7 minutes, stirring gently until the raspberries break down and the sauce thickens slightly. Remove from heat and let cool.
Serving
- 10
Serve the Cake
Once the cake is completely cooled, spread the white wine icing evenly over the top. Serve slices of the cake with a drizzle of raspberry sauce and a scoop of vanilla bean gelato on the side.
