Orange Marmalade and Wine Cake

Orange Marmalade and Wine Cake is a crowd pleaser. Made with leftover red wine and orange marmalade, it brings out the fruity taste very well. The combination of wine and orange is enjoyable and people would definitely ask for second helpings.

Try other wine cakes like whole wheat wine cake, amaranth flour wine cake or whiskey poke cake.

Eggless Orange Marmalade and Wine Mini Bundt Cake
Eggless Orange Marmalade and Wine Mini Bundt Cake

I have earlier baked with wine but that time I had specially bought wine to bake poach pears and bake a cake. Now I have wine also as a leftover.

My go-to drink has always been Bacardi with coke but over last couple of years I have started enjoying wine a lot. And I would prefer to have that now more often than rum. V usually sticks to Old Monk or Beer. It was inevitable that the half bottle also I couldn’t finish of wine on my own.

Eggless Orange Marmalade and Wine Mini Bundt Cake
Eggless Orange Marmalade and Wine Mini Bundt Cake

Next day I thought a lot and decided to make another wine cake. I made it as mini bundt cakes, also adapted the recipe quite a bit to suit what I had in stock. I also replaced part of the flour with amaranth flour.

Eggless Orange Marmalade and Wine Mini Bundt Cake
Eggless Orange Marmalade and Wine Mini Bundt Cake

A perfect recipe to give me 6 mini bundts and a slightly bigger bundt. I had ordered a mini bundt tray from US when my cousin was traveling home, I haven’t had a chance to use it, this seemed like as good as any.

Eggless Orange Marmalade and Wine Mini Bundt Cake
Eggless Orange Marmalade and Wine Mini Bundt Cake

The cakes were moist, perfect sweetness and marmalade added the nice tang to it. I dusted them with little sugar and served. My kids loved it, V loved it and neighbours loved it too. What else I could ask!!

Orange Marmalade and Wine Mini Bundt Cake

Ingredients

1 cup all purpose flour
½ cup amaranth flour
cup unsweetened cocoa powder
1 teaspoon baking soda
½ cup brown sugar
½ teaspoon salt
1 teaspoon pure vanilla extract
5 tablespoons olive oil
¼ cup orange marmalade jam
1 cup red wine

Preparation

1.Start by bringing all the ingredients to room temperature if they were refrigerated. It's best to keep the refrigerated ingredients on the counter 30 minutes prior to baking.
2.Preheat the oven to 300°F (150°C). Grease a mini bundt pans with butter. I used baking spray which worked great.
3.Sift together all purpose flour, amaranth flour, unsweetened cocoa powder, baking soda, brown sugar and salt using a wooden spoon.
4.In another mixing bowl, combine the red wine, orange marmalade jam and olive oil together till it forms a homogenous mixture.
5.Pour the wet ingredients over dry ingredients and stir to combine well.
6.Pour the batter into the prepared pans which are greased and dusted.
7.Bake for 20 to 25 minutes or until the toothpick inserted comes out clean.
8.Let the cake cool well on a wire rack before removing the mini bundts.
9.Enjoy with tea or coffee.

Notes

Measure the ingredients correctly. Use standard cups and spoon measures to measure them.

All the ingredients must be at room temperature.

Use best quality ingredients to make this cake.

After adding the flour, do not overmix the batter.

This recipe can be halved, doubled, or tripled. Make sure to use the baking pan accordingly. The baking time will also differ.

Eggless Orange Marmalade and Wine Mini Bundt Cake
Eggless Orange Marmalade and Wine Mini Bundt Cake