Cinnamon-Wine

Bundt Cake

I made this cake when I had leftover wine after Shabbos once, and it was such a hit that I now have it on my regular Shabbos cake rotation. It has a fruity flavor that’s really tasty, plus the most fantastic texture.

Yields 1 Bundt cake

• ¾ cup oil
• 4 eggs
• 1½ cups sugar
• ½ cup brown sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt
• 2 tsp vanilla extract
• 2 tsp cinnamon
• 2½ cups flour
• 1 cup dry red wine

Vanilla-Honey Glaze

• 1 cup confectioners’ sugar
• 1 Tbsp honey
• 1 Tbsp pareve milk
• ½ tsp vanilla extract

Preheat oven to 350°F (175°C). Grease and flour a Bundt pan; set aside.

Whisk oil, eggs, sugars, baking soda, baking powder, salt, vanilla, and cinnamon in a mixing bowl until combined and creamy. Add half the flour, followed by half the wine. Whisk to combine. Add remaining flour and wine and whisk to form a smooth batter.

Pour the batter into the prepared Bundt pan. Bake for about 50 minutes, until the cake feels set.

To prepare the glaze, combine all ingredients in a small bowl; mix until smooth. Drizzle glaze over fully cooled cake.

Plan ahead: Cake can be frozen, well-wrapped, until ready to serve.