Cranberry Wine Cakes

Cranberry Wine Cakes


  • 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 tablespoon grated orange zest
  • 2/3 cup St. James Winery Cranberry Wine
  • 1-1/4 cups fresh cranberries or craisins
  • 1 tablespoon all-purpose flour


  1. With the rack in the middle, preheat the oven to 375°F.
  2. Generously butter mini bundt pan or muffin tin 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 with one tablespoon of flour, then fold them into the batter.
  9. Divide the batter evenly among the mini bundt pan or muffin tin. Sprinkle each top with the remaining 2 TBL granulated sugar.
  10. Bake until golden and springy to the touch, about 18 to 20 minutes.
  11. Cool in the pan for 5 minutes, then loosen with a knife and remove. Cool 5 to 10 minutes more, then enjoy.