The following recipe was offered as dessert with dinner at the Grape Jam festival last Sunday. It was provided to wine club members, and I thought it might nice to share with you.
This is an orange muscat wine, but if you can’t get it maybe something similar might work. Also, it was made for a large group so I’m sure what serving adjustments might be needed.
Muscato D'Arancia Cake
Credit: Sean Fulford, Executive Chef at Flat Creek Estate
Ingredients
- 1/2 lb Butter, softened
- 1 3/4 cup Sugar, granulated
- 2 1/4 cup Flour, all-purpose
- 2 Eggs, large
- 1 tsp Vanilla Extract
- 1 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/4 cup Flat Creek Estate Muscato D’Arancia (1/2 a 500ml bottle)
Directions
- Preheat oven
- Line a 9″ springform pan with parchment
- Grease and lightly flour pan
- Mix flour, baking soda and salt in bowl
- Cream butter and sugar in large mixer with whip attachment
- Add eggs one at a time on medium speed
- Add vanilla
- Fold in half the dry mixture
- Fold in half the Muscato D’Arancia wine
- Fold in remaining dry mixture
- Fold in remaining Muscato D’Arancia wine
- Scrape into springform pan
- Bake for 1 hour and turn off oven
- Crack oven door
- Leave cake in oven for 20 minutes
- Remove from oven and cool for 20 minutes in pan
- Remove cake from pan and cool completely on wire rack prior to cutting
- Serve with whipped cream and candied orange peel
- Keeps tightly covered for up to 7 days
Enjoy with a glass of Muscato D’Arancia!
Looks wonderful… and my favorite wine. Thanks for sharing 🙂