Name: Sangria Celebration Cake
Prep time: 20 minutes
Cook time: 90 minutes
Yield: 12 servings
Ingredients: For cake:; 1 (10.5 oz.) can mandarin oranges, drained and chopped; ½ cup chopped maraschino cherries; ½ cup chopped pineapple tidbits; Butter or cooking spray, to grease pan; 1 cup granulated sugar, plus more for pan; 3 cups plus 3 Tbsp. all purpose flour; 1 ¼ cups brown sugar, packed; 1 ½ tsp. baking powder; 3 eggs, beaten; 1 ⅓ cups canola oil; ½ cup orange juice; ½ cup red wine, such as rioja or zinfandel; ½ cup sour cream; 1 Tbsp. extract of choice:; Pink and purple food coloring, optional; ½ cup sliced almonds, toasted; For glaze:; ¾ cups powdered sugar; ¼ cup orange juice; 2 Tbsp. melted butter; 1 tsp. extract of choice; For icing & decoration:; 2 cups powdered sugar; 3 Tbsp. red wine, plus more to thin; 1 tsp. extract of choice; Maraschino cherries, orange slices, and small sprigs of fresh mint, to decorate

Home | Recipes | Sangria Celebration Cake

Sangria Celebration Cake

Recipe by Michael Kimball, Savory Spice Test Kitchen

All-Purpose Cooking

Baking

Inspired by summery sangria and holiday fruit cake, this anytime-dessert is rich, crowd-pleasing, and worth the effort. Dressed with a frosted glaze and decorated with fresh fruit, this cake makes the perfect centerpiece for a celebration table year-round.

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Serves 12 servings

Prep Time 20 minutes

Cooking Time 90 minutes

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Ingredients

For cake: 1 (10.5 oz.) can mandarin oranges, drained and chopped ½ cup chopped maraschino cherries ½ cup chopped pineapple tidbits Butter or cooking spray, to grease pan 1 cup granulated sugar, plus more for pan 3 cups plus 3 Tbsp. all purpose flour 1 ¼ cups brown sugar, packed 1 ½ tsp. baking powder

1 ½ tsp. Mayan Sea Salt

1 tsp. Ground Ginger

1 tsp. Supreme Saigon Cinnamon

1/2 tsp. Ground Jamaican Allspice

3 eggs, beaten 1 ⅓ cups canola oil ½ cup orange juice ½ cup red wine, such as rioja or zinfandel ½ cup sour cream 1 Tbsp. extract of choice:

Pure Almond Extract

Natural Brandy Extract

Natural Cherry Extract

Pure Orange Extract

Pink and purple food coloring, optional ½ cup sliced almonds, toasted For glaze: ¾ cups powdered sugar ¼ cup orange juice 2 Tbsp. melted butter 1 tsp. extract of choice For icing & decoration: 2 cups powdered sugar 3 Tbsp. red wine, plus more to thin 1 tsp. extract of choice Maraschino cherries, orange slices, and small sprigs of fresh mint, to decorate

Directions

Step 1 Dry fruit

Step 2 On a paper towel-lined baking sheet, spread mandarin oranges, maraschino cherries, and pineapple tidbits. Pat with another paper towel to absorb excess liquid. Set aside to contine to dry.

Step 3 Mix dry ingredients

Step 4 Arrange oven racks to fit bundt cake pan in center. Preheat oven to 350 degrees. Grease bundt cake pan and thoroughly coat all sides with granulated sugar. To a large mixing bowl, add flour, brown sugar, baking powder, Mayan Sea Salt, Ground Ginger, Supreme Saigon Cinnamon, and Ground Jamaican Allspice. Whisk to combine. Step 3: Add wet ingredients

Step 5 To dry mixture, add eggs, oil, orange juice, red wine, sour cream, and extract of choice. Begin mixing, starting with a whisk and switching to a rubber spatula as mixture thickens. Add food coloring if using to reach a light purple and continue mixing until mostly combined with a few dry spots remaining.

Step 6 Fold in fruit & nuts

Step 7 Add almonds, mandarin oranges, cherries, and pineapple and incorporate with spatula until evenly distributed and batter is smooth.

Step 8 Bake

Step 9 Pour batter into prepared bundt cake pan and bake for 80 to 90 min. until top is golden brown, split, and center bounces back when pressed. Remove from oven and rest for 5 min. Use a spatula to loosen cake from sides and overturn pan onto a cooling rack to release cake. Place cooling rack over a baking sheet.

Step 10 Glaze cake

Step 11 In a medium bowl, whisk glaze ingredients together. Use a pastry brush to brush cake all over with glaze, allowing to absorb as you go so you use all of the glaze. Leave cake to cool completely.

Step 12 Ice & decorate cake

Step 13 In same medium bowl, whisk icing ingredients together, adding additional red wine if needed to reach a thick but flowing consistency. Place cooled cake on a serving plate. Pour icing over cake and allow to slowly drip down sides. Decorate top with cherries, orange slices, and mint sprigs. Allow icing to set for 15 to 20 min. Slice and serve immediately or carefully cover and chill for up to 2 days.

Recipe Notes

Tip: For bolder red wine flavor, reduce 1 cup red wine in a small pot over medium heat until ½ cup remains. Cool and use in recipe.