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 ask for second helpings.

Try other wine cakes like whole wheat wine cake, amaranth flour wine cake or whiskey poke 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 the 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 the wine on my own.

The next day I thought a lot and decided to make another wine cake. I made it as mini bundt cakes, and 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 the US when my cousin was traveling home, I haven’t had a chance to use it, but this seemed as good as any.

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

Print Recipe

Orange Marmalade and Wine Mini Bundt 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.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Baking, Dessert, Snack

Cuisine: Vegetarian

Keyword: Bakery, chocolate, Coffee, cupcake, eggless

Servings: 12 mini bundt cakes

Ingredients

• 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

Instructions

• 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.

Notes

1. Measure the ingredients correctly. Use standard cups and spoon measures to measure them.
2. All the ingredients must be at room temperature.
3. Use best quality ingredients to make this cake.
4. After adding the flour, do not overmix the batter.
5. This recipe can be halved, doubled, or tripled. Make sure to use the baking pan accordingly. The baking time will also differ.