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Test Kitchen Approved

Sangria Celebration Cake

Recipe By Michael Kimball, Savory Spice Test Kitchen

Yields

12 servings

Prep Time

20 Minutes

Cooking Time

90 Minutes

Recipe By Michael Kimball, Savory Spice Test Kitchen

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.

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.

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

Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Ground Ginger (Organically Sourced)

    Ginger is native to Southeast Asia and is now also cultivated in Africa, Australia, and Jamaica. Ginger was introduced to Europe and the Middle Eas...

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  • Ground Supreme Saigon Cinnamon

    Our Organically Sourced Saigon Cinnamon has consistently been our most popular cinnamon and in part it’s because our customers seek out bold cinnam...

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  • Ground Jamaican Allspice

    Ground Jamaican Allspice is a key ingredient in BBQ sauces, homemade ketchups, curries and chilis. We freshly make our Jamaican allspice seasoning ...

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  • Pure Almond Extract (Organically Sourced)

    Our organically sourced pure almond extract uses only premium bitter almond essential oil for the best flavor.  As with our other extracts, this pr...

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  • Natural Brandy Extract

    This product is available online only. Our Brandy Extract gives the rich, recognizable aroma and flavor of smooth brandy that is easy to use. As wi...

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  • Natural Cherry Extract

    Our Natural Cherry Extract has the sweet yet subtle tartness and aroma of red cherries. As with our other extracts, this product is gluten-free. If...

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  • Pure Orange Extract (Organically Sourced)

    Only the finest pure Valencia orange oil from California is used to make this Pure Orange Extract. This results in an extract that tastes sweet and...

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Directions

Step 1: Dry fruit

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 2: Mix dry ingredients

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

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 4: Fold in fruit & nuts

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

Step 5: Bake

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 6: Glaze cake

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 7: Ice & decorate cake

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.