Description
The name says it all! White wine keeps the cake flavorful and moist, and walnuts on top add a little crunch.
Ingredients
- 3 cups flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 sticks butter, at room temperature
- 1 ⅓ cups turbinado sugar, plus more for sprinkling
- ¾ cup brown rice syrup
- 3 large eggs
- 1 cup dry white wine such as Chenin Blanc
- ½ cup coarsely chopped pecans or walnuts, plus more for garnish
- ½ cup golden raisins
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking pan or dish and line bottom with parchment paper. Grease parchment or spray with cooking spray.
- Whisk together flour
- baking powder
- baking soda
- cardamom
- cinnamon
- and salt in a bowl. Beat together butter and sugar with an electric mixer at medium speed in a large bowl until light and fluffy
- about 3 minutes. Beat in syrup
- then add eggs 1 at a time
- beating well after each addition. Beat in wine and half of flour mixture
- then beat in remaining flour mixture. Add nuts and raisins
- beating just until combined. Pour batter into prepared pan.
- Bake until a toothpick inserted into center comes out clean
- about 45 minutes. Cool cake completely in pan on a wire rack
- about 1 hour.
- Sprinkle with some turbinado sugar and nuts for garnish.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 2 hrs 20 mins
Servings: 16