In winter Kay Simon sandwiches this cake with wine jelly, in summer substituting a simple purée of fresh raspberries.

　　Wine for Cooking and to Drink Merlot is important in the Yakima Valley, and perfect for this cake.

　　

Ingredients

Makes 12 servings

　　2 cups (250 g/1/2 lb) flour

　　3/4 cup (100 g/3 1/4 oz) cocoa

　　1 1/4 teaspoons baking soda

　　1/2 teaspoon salt

　　3/4 cup (175 g/6 oz) butter

　　1 3/4 cup (350 g/15 oz) sugar

　　2 eggs

　　1 teaspoon vanilla

　　1 1/4 cups (300 ml/1/2 pt) well-rounded red wine

　　confectioners' sugar (for sprinkling)

　　

For the wine jelly

1/2 cup (125 g/4 oz) Concord grape jelly

　　2 to 3 tablespoons red wine

　　two 9-inch (22 cm) cake pans

　　

Step 1

1. Heat the oven to 350°F (175°C/Gas 4). Butter the cake pans, line each pan with a round of parchment paper, and brush again with butter. Sprinkle the pans with flour, discarding the excess. Sift flour with the cocoa, baking soda, and salt into a bowl.

　　

Step 2

2. Cream the butter in an electric mixer, beat in the sugar, and continue beating until the mixture is light and fluffy, 3 to 5 minutes. Add the eggs, one by one, and then the vanilla, and continue beating 1 to 2 minutes. Sift a third of the flour over the butter mixture and fold them together, using a spoon. Fold in a third of the wine. Add the remaining flour and wine alternately in two batches.

　　

Step 3

3. Spread batter in the prepared pans and bake in the oven until the cakes start to shrink from the sides of the pan, 30 to 35 minutes; a metal skewer inserted in the center should come out clean. Let the cakes cool 10 minutes in the pans, then turn them out on a rack to cool completely.

　　

Step 4

4. Meanwhile make the wine jelly: Melt the jelly with the wine over low heat, stirring gently until combined. Let it cool.

　　

Step 5

5. Shortly before serving, sandwich the cake with the cooled jelly. Sprinkle the top with confectioners' sugar and transfer the cake to a plate to serve.

　　Recipes are reprinted from Cooking with Wine by Anne Willan, published by Harry N. Abrams, Inc. In association with COPIA, The American Center for Wine, Food & the Arts.