You are going to love this Spice Bundt Cake with Muscadine Glaze!
The cake itself is a delicious spice bundt cake and the glaze features one of Duplin Winery’s Christmas wines – Muscadine Kisses. It’s a sweet blush wine and adds such a delicious flavor to the cake’s warm, earthy spices.
The bundt spice cake was the featured dessert at the Duplin Winery Down Home Country Christmas Show I went to this year. The show was fabulous and so was the menu. I wish I had the Chicken Saltimbocca recipe because the Muscadine Cranberry Salsa was killer!
But I’m happy they shared the spice cake with muscadine glaze recipe with us because it’s so good! The muscadine glaze is everything, y’all. Ev’ry-thing.
The key is Duplin’s Muscadine Kisses Christmas wine.
At the show, they served the spice cake in sheet cake slices but the recipe is for bundt cake which is a-ok with me. Bundt cakes look fancy, right?
Ingredients for Spice Bundt Cake
Scroll down for exact measurements and recipe instructions in the printable recipe card.
- self-rising flour
- ground cinnamon
- ground cloves
- ground ginger
- ground nutmeg
- unsalted butter (room temperature)
- granulated sugar
- dark brown sugar
- eggs (room temperature)
- milk (room temperature)
- vanilla extract
Ingredients for Spice Cake Wine Glaze
Even though there’s a small amount of wine in the glaze, the wine is not cooked off in this recipe so it should only be served to adults over the age of 21.
- Duplin Winery Muscadine Kisses blush wine (shop for it here)
- powdered sugar, sifted
How to make this Spice Cake Recipe Bundt-style
Before beginning, remember to set your butter, eggs and milk out to let them come to room temperature.
In a medium bowl, whisk the flour, cinnamon, ginger, cloves and nutmeg together. Set aside.
Cream the butter and sugar together in an electric mixture until smooth.
Add the vanilla to the milk.
On medium-low speed, mix in a third of the flour mixture followed by a third of the milk mixture. Continue slowly alternating the remaining thirds of the flour and milk, mixing just until combined. Don’t overmix.
Pour batter into the prepared pan and tap on counter a few times to reduce air bubbles.
Tips on preparing a Bundt cake pan
- With most cake pan shapes, you can sweep cooking spray across it and you’re pretty safe. Not so with Bundt cake pans. You have to make sure you grease every nook and cranny in the pan and on the tube so do it methodically so as not to miss a spot.
- The old-fashioned and timeless method of using a paper towel to spread shortening in the pan and following up with a layer of flour works great.
- But, the new baking sprays with flour work beautifully too and it’s my go-to method because it’s easier.
- Important note: If using a baking spray, wait and prepare the pan right before adding the cake batter. Otherwise, the spray is going to slowly slide down the sides and pool in the bottom of the pan leaving areas where the cake will stick. You don’t want that!
Bake the cake for 36-38 minutes until cake is golden and springs back to the touch. A toothpick inserted in center should come out clean or with a few crumbs.
Let the cake cool in pan on wire rack for 15 minutes before inverting onto rack. Hopefully, your cake didn’t stick and slides out cleanly. Let it cool completely before glazing.
How to make Muscadine Glaze for Spice Bundt Cake
For the smoothest glaze, be sure to sift the powdered sugar. It’s a pain, I know, but I really think it’s worth it. Then pour in the Muscadine Kisses wine and whisk together until fully incorporated and smooth. It will have the tiniest bit of a pink hue and will smell heavenly!
Drizzle the muscadine glaze back and forth over the cooled Bundt spice cake, letting it drip down the sides. I poured the glaze into a freezer bag, cut the corner and let the icing flow from there onto the cake but you could use a spoon, if you’d like.
You’ll probably see the glaze pooling on your serving plate and I just grab a spoon and drizzle it right over the cake again. As the glaze hardens and gets thicker, it will stick better. I did about three layers of drizzle.
And I like to leave the extra glaze on the platter for scooping up along with the slices. The muscadine glaze is the best part so don’t waste it!
Spice Bundt Cake with Muscadine Glaze
- 2 ½ cups self-rising flour
- 2 teaspoons cinnamon
- ½ teaspoon cloves
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- 10 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar
- ⅓ cup dark brown sugar
- 2 large eggs, at room temperature
- 1 ¼ cups milk, at room temperature
- 2 teaspoons vanilla extract
- 2 cups powdered sugar sifted
- 1/3 cup Duplin Muscadine Kisses blush wine
- Preheat oven to 350 degrees.
- Whisk together flour, cinnamon, cloves, ginger and nutmeg in a medium bowl. Set aside.
- Cream together butter and sugar in an electric mixer. On medium speed, beat ⅓ of the flour mixture into the butter mixture, followed by ⅓ of the milk mixture. Continue slowily beating in the rmaining flour mixture while alternating with the milk mixture. Do not overmix; beat until ingredients are just combined.
- Grease a 10-cup Bundt pan generously with nonstick spray.
- Pour batter into prepared pan. Tap on counter to reduce air bubbles. Bake for 36-38 minutes, until cake is golden and springs back to the touch. A toothpick inserted in the center should come out clean or with just a few crumbs attached. Remove cake from oven and cool in the pan on a wire rack for 15 minutes. Carefully invert cake on a rack and cool completely before transferring to a serving plate.
- Combine powdered sugar and Duplin Muscadine Kisses blush wine. Pour glaze over cake.