Port Cake

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Ingredients

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 3 teaspoons baking powder
  • 1 cup sugar
  • generous ½ teaspoon freshly grated nutmeg—if using commercially ground nutmeg, use a scant ½ teaspoon
  • ½ teaspoon ground allspice
  • ½ cup (1 stick) butter
  • grated zest of ½ lemon
  • grated zest of ½ orange
  • 1 cup golden raisins
  • ¾ cup (6 oz.) Chateau Grand Traverse Cherry Port
  • 1 egg beaten

Directions

  1. Preheat the oven to 300 degrees—this is not a typo—really, 300 degrees.  Grease and flour an 8-inch (6 cup) small Bundt pan.
  2. Sift together the flour, salt, baking powder, sugar, nutmeg and allspice.
  3. Cut the butter in very finely with a pastry blender until the mixture looks like coarse meal.  Add the citrus zests and raisins, mixing until well distributed.
  4. Combine port with the beaten egg and add to the dough, mixing well. Turn into prepared pan, smooth the top lightly and bake for 1 hour and 15-25 minutes, until a cake tester inserted comes out clean.  Turn out and cool on a wire rack.

Can be served with powdered sugar sifted over the top, or with whipped cream or just plain.

This cake dries out quickly so keep in a plastic bag or wrap it tightly in plastic wrap.

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