Wine Cake

This is a recipe passed to me by my mother Dioraci Urtassum. On November 2025 I created a variation of this cake with blueberries for a board games party. It worked very well

Ingredientes:

 

• 6 eggs
• 3 cups of sugar (21 oz)
• Grated zest from one orange
• 1/2 teaspoon of salt
• 1 1/2 cup of dry white wine (12.5 oz)
• 1 1/2 cup of flavourless cooking oil (11 oz)
• 4 cups of all-purpose flour (20 oz)
• 1 tablespoon + 1 teaspoon of baking powder

Variation with Blueberries:

 

• 400 grams of frozen bluberries
• 1/2 cup of flour

Ingredientes (glaze):

 

• 1 cup of sugar
• 1/2 cup of rum or cognac

Procedure:

 

1. For variation with blueberries
   • Several hours before you plan to prepare the cake, place the frozen blueberries on a colander hanging over a bowl and let them taw and drain. Do not mix them.
2. Pre-heat oven to 325 F.
3. Prepare three or four loaf pans
   • Spray the pans with cooking spray.
   • Cut a piece of parchment paper to cover the bottom and the narrow sides of each pan.
   • Place the paper in the pan and spray the paper
4. Mix the batter
   • Mix the sugar and salt with the orange zest and rub the zest into de sugar with your hands.
   • Break the eggs into the sugar and mix well with a wire whisk.
   • Add the cooking oil and mix well.
   • Add the wine and mix well.
   • Mix the flour with the baking powder in a separate bowl.
   • Slowly sift the flour over the egg mixture, sifting a small amount at a time and gently folding the flour into the eggs after each sifting — it is important to not stir too much to avoid the development of gluten network and thus obtain a tender cake.
   • Divide the batter into the prepared pans.
5. For variation with blueberries
   • Sift the 1/2 cup of flour into a large bowl.
   • Gently lay the tawed and drained frozen blueberries on top of the flour.
   • Gently shake/toss the bowl to turn the blueberries around until each blueberry is fully coated in flour – add some additional flour if needed.
   • Divide half of the batter into the bottom of the prepared pans.
   • Divide the blueberries and gently spread half of them on top of the batter in the pans — it is best to use a small spoon and lay each blueberry individually in its place.
   • Spread the other half of the batter on top of the layer of blueberries.
   • Spread the other half of the blueberries on top of the cakes,
   • Bake in the middle rack. After 20 minutes rotate the pans.
   • The bolos should be baked in about 40 minutes.
   • Test by inserting a toothpick into the bolo. It should come out mostly clean.
6. Bake the bolos
   • Bake in the middle rack. After 20 minutes rotate the pans.
   • The cakes should be baked in about 40 minutes.
   • Test by inserting a toothpick into the cake. It should come out mostly clean.
7. Glaze
   • Measure the 1 cup of sugar and carefully dump into the center of a small sauce pan.
   • Carefully dump 1/2 cup of water around the sugar.
   • Take the pan to the stove and cook in moderate heat until all the sugar dissolves — only stir carefully to not splash the sides of the pan if needed after the mixture is already very hot.
   • Let the mixture cook until it forms a very thick sirup — you may wish to let it caramelize a bit, but only to a light amber colour.
   • Add 1/2 cup of rum or cognac and stir with the thick sirup until it is completely homogeneous.
   • As soon as you remove the cakes from the oven, prickle the top with a toothpick and divide the glaze amongst the bolos.
   • Let the glaze soak into the cakes for about 15 minutes.
   • Invert the cakes into a clean cutting board and place them top-side up on a cooling rack.

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