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.
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.
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.
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.
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
- 1 cup all purpose flour
- ½ cup amaranth flour
- ⅓ cup cocoa powder unsweetened
- 1 tsp baking soda
- ½ cup brown sugar
- ½ tsp salt
- 1 tsp vanilla extract
- 5 tbsp olive oil
- ¼ cup orange marmalade jam
- 1 cup red wine
- 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.
- Preheat the oven to 300 °F (150 °C). Grease a mini bundt pans with butter. I used baking spray which worked great.
- Sift together below ingredients with the help of a wooden spoon.1 cup all purpose flour, ½ cup amaranth flour, ⅓ cup cocoa powder, 1 tsp baking soda, ½ cup brown sugar, ½ tsp salt
- In another mixing bowl, combine the below ingredients together till it forms a homogenous mixture.5 tbsp olive oil, ¼ cup orange marmalade jam, 1 cup red wine, 1 tsp vanilla extract
- Pour the wet ingredients over dry ingredients and stir to combine well.
- Pour the batter into the prepared pans which are greased and dusted.
- Bake for 20 to 25 minutes or until the toothpick inserted comes out clean.
- Let the cake cool well on a wire rack before removing the mini bundts.
- Enjoy with tea or coffee.
- 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.