Blackberry Cabernet Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Cabernet Reduction:</li><li class="ingredients-single-item">375ml cabernet sauvignon (or other dry red wine)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">For the Cake:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp ground cinnamon</li><li class="ingredients-single-item">225g unsalted butter, at room temperature</li><li class="ingredients-single-item">350g granulated sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">120ml buttermilk (or 120ml milk with 1 Tbsp lemon juice)</li><li class="ingredients-single-item">120ml cabernet reduction (from above)</li><li class="ingredients-single-item">225g fresh blackberries (plus extra for garnish)</li><li class="ingredients-single-item">For the Glaze:</li><li class="ingredients-single-item">120g confectioners' sugar</li><li class="ingredients-single-item">3-4 Tbsp remaining cabernet reduction</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the cabernet reduction. In a medium saucepan, combine the wine and 100g sugar. Bring to a simmer over medium heat, then reduce to low and cook for 25-30 minutes until reduced to about 240ml of liquid. The mixture should coat the back of a spoon. Set aside to cool completely—this concentrated flavor base is essential for the cake's distinctive taste.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Preheat your oven to 170°C. Thoroughly grease and flour a 25cm bundt pan, ensuring you reach all the crevices—this careful preparation prevents sticking, which is particularly important with a decorative bundt pan.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Proper mixing of dry ingredients ensures even leavening throughout the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed for 4-5 minutes until pale and very fluffy. This extended creaming process incorporates air into the batter, creating a lighter texture in the finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently to ensure even incorporation. Add vanilla extract and mix until combined.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Reduce mixer speed to low. Add the flour mixture in three parts, alternating with the buttermilk and 120ml of the cooled cabernet reduction, beginning and ending with the flour mixture. Mix just until combined—overmixing at this stage can develop gluten, resulting in a tougher cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold in the blackberries with a rubber spatula, being careful not to crush them. The berries will release moisture during baking, creating pockets of jammy goodness throughout the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the batter into the prepared bundt pan and smooth the top. Tap the pan gently on the counter a few times to remove any air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. If the cake starts browning too quickly, tent loosely with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cake to cool in the pan for exactly 15 minutes—this timing is crucial. Too short, and the cake may break; too long, and it might stick. Then invert onto a cooling rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the glaze, whisk together the confectioners' sugar and remaining cabernet reduction until smooth, adjusting consistency as needed. The glaze should be thick enough to coat the back of a spoon but still pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the cake is completely cool, drizzle the glaze over the top, allowing it to run down the sides. Garnish with fresh blackberries and serve. This cake actually improves with time as the flavors meld—it will be even more delicious the next day if you can resist!</li></ol>