http://www.fourpoundsflour.com/cooking-american-cookery-wine-cake-revolution/
this place has a bunch of tasty
cakes , wine cake sounds wowie to me.
also there is a recipe for pie made
with white wine and rosewater/orange
water.
Now I don't like rosewater, but
perhaps in a cake/pie(filling/crust),
who knows.
Amelia Simmons Rich Cake
>From American Cookery, by Amelia Simmons (1796)
1 1/2 sticks unsalted butter
3 1/2 cups flour
3 eggs
1/2 cup wine I used a red; white would have a different, put probably equally
delicious taste.
pinch salt
1 packet active dry yeast dissolved in about 1/2 cup warm water
1/2 cup sugar
1 tsp rosewater
1 tsp cinnamon
1/2 cup 1 cup raisins soaked 1/2 hour in brandy (optional)
1. Using your hands, take the butter, which should be slightly below room
temperature, and rub it in to the flour until combined.
2. Add eggs, wine, salt, and yeast. Mix well, then cover with a towel and leave
in a warm place to rise overnight.
3. The next morning, add sugar, rosewater, cinnamon, and raisins. Mix gently
until just combined. Dont overwork the batter; if there are a few swirls of
unmixed cinnamon, thats ok.
4. Pour into a greased or non-stick loaf pan, sprinkle the top with sugar. Bake
at 325 degrees for about an hour. It is done when a cake tester inserted in the
middle comes out clean. Cool in pan for 30 minutes, the tip out and let
continue to cool.
Serve warm with butter; but I think it tastes even better cold or toasted the
next day.
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