• 1-1/2 cups  all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2/3 cup plus 2 tablespoons granulated sugar, divided
  • 2 large eggs
  • 1 tablespoons grated orange zest
  • 2/3 cup St. James Winery Cranberry Wine
  • 1-1/4 cups cranberries or craisins
  • 1 tablespoon all-purpose flour


  1. With rack in middle of oven, preheat oven to 375°F.
  2. Generously butter muffin cups and dust with flour, knocking out excess.
  3. Whisk together flour, baking powder, baking soda, and salt.
  4. Beat butter with 2/3 cup granulated sugar using an electric mixer at medium speed until light and fluffy.
  5. Add eggs 1 at a time, beating well after each addition.
  6. Beat in zest.
  7. Add flour mixture in 2 batches alternating with wine, beginning and ending with flour and mixing until just incorporated.
  8. Toss cranberries in with remaining flour, then fold into batter.
  9. Divide batter among muffin cups. Sprinkle with remaining 2 TBL granulated sugar.
  10. Bake until golden and springy to the touch, 18 to 20 minutes.
  11. Cool in pan 5 minutes, then loosen with a knife and remove. Cool to warm, 5 to 10 minutes more.


Make these delicious cakes with St. James Winery Cherry Wine or St. James Winery Raspberry Wine.