Wine Cake II | Wine Infused Rich Cake for Celebrations | Tea Time Slice Cake | Black Christmas Cake

#winecake #christmascake #grapecake
This Wine Cake is Moist with tender crumb, Rich wine-infused flavor. Perfect for special occasions and Easy to make.

Ingredients: (1 cup = 200 ml)
All Ingredients at Room Temperature
¾ Cup (100 Gms) Seedless Black Raisins (Kala Kismis) soaked in Wine for 5 to 7 days (Used Port Wine) You can use any wine of your choice.
2 Large Eggs
½ Cup – 1 Tsp (80 gms) Brown Sugar/ If using Normal sugar add Brown food colour to make the cake darker in colour
3 Tbsp (70 gms) Caramel Syrup (check link below for recipe)
¾ Cup – 1 Tbsp (100 Gms) Maida / All Purpose Flour
½ Cup (100 Gms) Unsalted Butter- Room Temp
1/4 Tsp Salt – skip if using salted butter
½ Tsp Baking Powder
1 Tsp Vanilla Essence
For more darker colour you can use Caramel Colour or Brown Food Colour
7 x 3 Inches Cake Tin
Bake in Pre-heated Oven at 160 degrees centigrade for 45 to 50 minutes with lower heating element on. Keep a check after 30 minutes if the cake is browning too much from the top, place an aluminum foil over the cake and continue baking till done.
Place a heat proof bowl of water below the cake while its being baked to add moisture to the cake. This is optional.
Once Baked keep on cooling rack.
After 10 minutes pour some wine over the cake and cover with napkin and then let it cool completely.
Once at room temperature cling wrap in keep in fridge for 1 day. This adds moisture, flavour and you get good slices too from the cake.
Next day Cut the cake while it’s still cold. You can let it come to room temp or just microwave for 5 to 10 seconds and the cake is ready to be served.
Cake remains good at room temperature for 5 to 7 days and for months if kept in the fridge in an airtight box.
You can add extra wine over the cake if storing for longer time in the fridge.

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