Antonia Aquilante
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The Merchant's Love and White Wine Cake

6/28/2018

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After dinner, Pia brought out cake sticky with honey and studded with nuts. It was warm and sweet and as good as anything Faelen had found at the bakeries he’d discovered since returning to Jumelle. He savored each bite, trying to keep from making too many noises of pleasure. Maxen was already watching him in a way that made him blush—and made his body heat. Faelen loved the look in Maxen’s eyes, but it also made his nerves jangle. Not entirely in a bad way, but in an unfamiliar one he had to think about a little.  -The Merchant's Love

Picture
I thought I'd do one more The Merchant's Love and baked goods post to round out the month, though I will probably end up doing another when the paperbacks arrive. I'm sure I won't be able to resist pretty pictures with the paperback.

Today, I have a white wine bundt cake for you. I had some fun using a fancy bundt pan—and then realized after it was in the oven that I have a castle bundt pan that I forgot about and that absolutely would've been more appropriate, so maybe another cake next time. I really love this cake. The wine gives it a unique flavor, and it smells so good.

Usually I set up a prettier picture, or try to, but it's been not a great week, and that cake wasn't going to last uncut off the cooling rack. So a not so fancy picture this time!

White Wine Cake

3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
2/3 cup oil (I used olive, but another vegetable oil would be fine)
3 large eggs
2 teaspoons lemon zest
1 teaspoon lime zest
1 cup white wine (I used pinot grigio, but a different white wine would work too)
1 teaspoon vanilla extract
1/8 teaspoon almond extract

Preheat the oven to 350. Lightly grease and flour a 10 cup bundt pan.

In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. In a medium bowl, whisk together oil, eggs, lemon zest, lime zest, wine, and both extracts. 

Slowly pour the wine mixture into the flour mixture while whisking constantly. Mix until the batter is smooth and no streaks of flour remain. Pour the batter into the prepared pan. Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

Serves 10-12.

About The Merchant's Love:

Picture
Faelen, cousin to the prince and son of a diplomat, has finally come home to Tournai after years away. The pull to return was almost tangible, and the sense of rightness at being back is absolute. He wants nothing more than to put down roots and build a life among family while pursuing his linguistic studies. Becoming involved in magic meant to protect Tournai isn’t part of his plans…and falling in love is even more unexpected and unfamiliar, but he finds himself doing just that as his friendship with Maxen deepens into something more.

Maxen, second son of a wealthy merchant family, longs to leave Tournai and visit everywhere he can. All his life, he’s found places on maps and dreamed, planning out routes to get to them. For now, he’s tied to Tournai’s capital city by family obligations and his position in their shipping business. Someday, though, he’ll be able to travel. His sudden attraction to Faelen shocks him, but their friendship soon becomes a necessary part of his life. Love, however, has no place in his plans, especially not love for a royal cousin with secrets who wants nothing more than to stay in one place.

For Faelen and Maxen to build something real between them, they must resolve their differences, but when magic goes awry and all Faelen’s secrets are revealed, will Maxen remain at his side?



Add The Merchant's Love to your Goodreads shelf.

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    Antonia is a writer and a reader and a copy editor/proofreader. She loves books, travel, art, photography, baking, pasta, and shoes.

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