Best Wine Cake With Macerated Strawberries Recipes

FLOURLESS CHOCOLATE CAKE WITH RED WINE MACERATED STRAWBERRIES

Steps:

• Preheat oven to 325℉ and place the oven rack second from the top. Prepare a 10-inch springform pan by lining with parchment paper and greasing generously with butter.
• In a small saucepan heat the red wine, sugar, and salt on medium low, stirring until the sugar completely dissolves. Transfer to a measuring cup to cool.
• Place chocolate chips in a large glass bowl. To melt chocolate, microwave in three to four 30-second intervals stirring with a rubber spatula each time. (Or use double-boiler method to melt.)
• Once the chocolate chips are completely melted, stir in 1 cup of cubed butter 2 pieces at a time, until smooth.
• Using a whisk or hand mixer slowly stream the red wine mixture into the melted chocolate.
• Crack eggs into a liquid measuring cup and add vanilla to the cup. Then whisk eggs into the batter one at a time.
• Add sifted cocoa powder and mix until batter is smooth.
• Pour cake batter into prepared pan.
• Bake for 40-45 minutes until the outer edge looks cooked and the center appears to be wet but firm to the touch. Leaving the cake in the pan, allow to cool at room temperature on a wire rack for at least 4 hours, preferably overnight.
• Cover the cake with sifted cocoa powder or powdered sugar.
• Using a large spatula, carefully transfer the cake to a serving dish. Serve with macerated strawberries, fresh whipped cream, or ice cream.
• Place prepared strawberries in a large glass bowl, stir in cooking wine and sprinkle with sugar.
• Allow to stand at room temperature for 30 minutes before serving.

WINE-ROASTED STRAWBERRIES

Steps:

• Preheat oven to 350 degrees. Peel three 2-inch-long strips of zest each from orange and lemon, then juice both (you should have 1/4 cup juice total). Stir wine and maple syrup into juice. Place strawberries in a 9-by-13-inch baking dish. Add juice mixture, zest strips, and star anise; stir to combine. Roast, stirring once, until sauce is slightly syrupy and strawberries turn bright red, 1 hour, 20 minutes to 1 hour, 30 minutes. Let cool completely. (Strawberries can be refrigerated in an airtight container up to 3 days.)

STRAWBERRIES AND WINE

Steps:

• Place strawberries into a medium bowl. Dust with sugar, then pour the wine over them. Cover and refrigerate for 2 to 3 hours.
• Let the strawberries stand at room temperature for 15 to 20 minutes before serving. Spoon berries into 6 dessert cups, and distribute the remaining wine over the berries.

STRAWBERRIES IN RED WINE

Steps:

• Place strawberries in a medium bowl. Sprinkle with sugar and lemon juice, and toss to coat.
• Add the wine and let macerate for 45 minutes or up to 1 hour.
• Spoon berries and wine into wide dessert glasses (or low soup plates). Serve at cool room temperature.

BUTTER-TOASTED VANILLA POUND CAKE WITH MACERATED STRAWBERRIES

Steps:

• In a medium bowl, combine the strawberries, balsamic vinegar, sugar, almond extract, salt and pepper and toss to coat. Leave to macerate for 15 to 20 minutes in the refrigerator.
• Melt 2 tablespoons of the butter in a large skillet or griddle over medium-low heat, swirling to coat the entire pan. Add the pound cake slices and toast until lightly browned on the bottom, 2 to 3 minutes. Remove the pound cake from the pan, swirl in the remaining 2 tablespoons butter; and toast the pound cake on the reverse side until lightly browned, another 2 to 3 minutes.
• Place the toasted pound cake on plates and add a scoop of vanilla ice cream to the side of each slice. Top the slices with some of the macerated strawberries and garnish with toasted almonds. Serve immediately.
• Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan
• In a large bowl, sift together the all-purpose flour, cake flour, baking powder and salt. Set aside.
• In a stand mixer or using a hand mixer, cream together the butter and cream cheese on medium speed until light and fluffy. Add the sugar and mix for 1 minute. Add the eggs, one at a time, and then the vanilla; mix for 1 minute, until well blended. With the mixer on low speed, slowly add in the dry ingredients and mix until completely blended.
• Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 50 minutes. Let cool for 10 minutes before turning the cake out onto a wire rack to cool completely. Yield: 8 servings

MACERATED STRAWBERRIES

Steps:

• Hull strawberries, cut in half, and place in a bowl. Add sugar and liqueur and mix until well combined. Refrigerate until strawberries are very soft and juicy, stirring occasionally with a fork, about 4 hours.

STRAWBERRY WINE CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Grease and flour bundt cake pan.
• 3. In mixing bowl, combine cake mix, pudding mix, eggs, strawberry wine, strawberry jam, and cooking oil. Mix well.
• 4. Put chopped pecans into the bundt pan, making sure to spread evenly around the center cone.
• 5. Pour cake batter into bundt pan on top of pecans.
• 6. Bake at 350 degrees for 1 hour, or until toothpick inserted into center of cake comes out clean.
• 7. When cake is removed from the oven, heat glaze ingredients together until they come to a boil. Boil for 2 minutes.
• 8. Pour glaze onto hot cake, which is still in the bundt pan. Let cake sit for 30 minutes to absorb glaze.
• 9. Turn cake out onto plate to complete cooling process.

STRAWBERRIES IN RED WINE

Steps:

• Stir together wine, lemon juice, and sugar (to taste) in a bowl. Stir in strawberries and let macerate at room temperature 1 hour, then chill until cold, up to 1 hour but no longer. (Fruit will become too soft if it steeps for more than 2 hours.)
• Serve berries in small bowls with some of their juices.