Red Wine Honey Cake #Thanksgiving recipe from Molly MacRae

  

Oh, this cake. It smells fantastic. It’s moist without being heavy. The texture is gorgeous. It slices beautifully. The flavor is deep and delicious. And it’s easy, easy, easy to make.

Melissa Clark, whose recipe in the New York Times I adapted, gives measurements for the dry ingredients by weight for greater accuracy. I love weighing ingredients, so I’ve given those measurements here. I’ve included the approximate measurements by volume, too, in case you don’t have a kitchen scale. Although, if you don’t have a kitchen scale, you might add one to your holiday wish list because they’re wonderful.

Clark includes a recipe for macerated plums to pour over the cake. I didn’t make that, because I didn’t have plums and, trust me, the cake shone all on its own. I’m thankful for this recipe this holiday season and I think you will be, too.

 

Red Wine Honey Cake

Adapted from Melissa Clark’s recipe in the New York Times

 

Ingredients

300 grams all-purpose flour (2 1/2 cups), and more for flouring the pan

10 grams baking powder (2 teaspoons)

3 grams baking soda (1/2 teaspoon)

3 grams salt (1/2 teaspoon)

2 grams cinnamon (1 teaspoon)

2 grams cardamom (1 teaspoon)

2 grams ground ginger (1 teaspoon)

3 large eggs

200 grams granulated sugar (1 cup)

1 1/4 cups olive oil

1 cup honey

3/4 cup dry red wine

2 teaspoons grated fresh ginger

 

Directions

Preheat oven to 350 degrees F. with rack in the middle. Grease and flour a 10-inch springform pan.

In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.

In another large bowl, whisk eggs well. Whisk in sugar, oil, honey, wine, and fresh ginger until well combined.

Whisk in dry ingredients until smooth.

Pour batter into prepared pan.  

Bake until springy to the touch and a cake tester comes out clean, 60-65 minutes. Cool cake in pan on a wire rack for 20 minutes. Unmold cake and let cool completely before cutting.

 

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” In addition to writing the Haunted Shell Shop Mysteries, she’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction and Guideposts. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on X or Instagram.