Muscato D’Arancia Cake

Muscato D'Arancia Cake

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

  • Difficulty: easy
  • Print

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

  1. Preheat oven
  2. Line a 9″ springform pan with parchment
  3. Grease and lightly flour pan
  4. Mix flour, baking soda and salt in bowl
  5. Cream butter and sugar in large mixer with whip attachment
  6. Add eggs one at a time on medium speed
  7. Add vanilla
  8. Fold in half the dry mixture
  9. Fold in half the Muscato D’Arancia wine
  10. Fold in remaining dry mixture
  11. Fold in remaining Muscato D’Arancia wine
  12. Scrape into springform pan
  13. Bake for 1 hour and turn off oven
  14. Crack oven door
  15. Leave cake in oven for 20 minutes
  16. Remove from oven and cool for 20 minutes in pan
  17. Remove cake from pan and cool completely on wire rack prior to cutting
  18. Serve with whipped cream and candied orange peel
  19. Keeps tightly covered for up to 7 days

Enjoy with a glass of Muscato D’Arancia!

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