I realized that I haven’t posted any new recipes in a while now. Hopefully this raspberry riesling cake will make up for it. I’ve been wanting to try this combo for a while, and after an early morning trip to the airport to drop off my kids, I decided that today was the day. Also, why don’t I wake up early every morning? I would certainly get more stuff done!
Anyway, back to this amazing cake. It really is amazing! The secret ingredient (which was my husband’s idea), is a tiny bit of minced fresh rosemary. As crazy as it sounds, it combines beautifully with the other flavors in the cake and is probably one of my favorite cakes ever! You can leave it out if you are not a rosemary fan, but if you’re feeling adventurous, use it!
One of my favorite things about this cake (besides the flavor), is that I was able to throw it together with stuff on hand. The wine was leftover, the rosemary from my non-existent garden (seriously I seem to only be able to grow rosemary and sage), the white cake mix from my pantry (of course I use my mixes!) and the raspberries from my freezer. How’s that for easy-peasy? I think it would also be excellent with leftover champagne or any white wine.
Let me know if you try it! Just tag it with #juliesoriginal so we can see.
Raspberry Riesling Cake (gluten-free + vegan)
1 box Julie’s Original White Cake Mix
1 cup riesling wine1/2 cup soy or almond milk (or other non-dairy milk of choice)
1/3 cup oil (safflower, canola or light olive)
1 1/2 cups fresh or frozen raspberries
1 1/2 teaspoons minced fresh rosemary leaves
1 cup powdered sugar
2 tablespoons mashed frozen and thawed raspberries
1 tablespoon riesling wine
Preheat oven to 350°F. Grease a 7 x 11-inch or 9 or 10″ round baking pan.
Cake: In a large bowl or bowl of a stand mixer, combine the white cake mix, wine, milk and oil, beating or whisking until smooth. Stir in the raspberries and rosemary. Spread into the prepared baking pan. Bake in the preheated oven for about 50 to 55 minutes, or until the cake is golden brown and the top center of the cake is firm to the touch. Remove cake from oven and set aside to cool slightly.
Glaze: In a small bowl, whisk together the powdered sugar, mashed raspberries and wine. Whisk until smooth except for the raspberry seeds. You don’t want clumps of powdered sugar. Drizzle or spread over top of cake and let sit to completely cool.