CakesEuropeanMedium

Holiday Sourdough Mulled Wine and Cinnamon Discard Cake

Name: Holiday Sourdough Mulled Wine and Cinnamon Discard Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10 servings
Cuisine: European
Ingredients: 1½ cup (360 ml) dry red wine; 1 whole cinnamon stick; 4 whole whole cloves; 1 whole whole star anise; 1 strip fresh orange peel, wide strip (optional); 1 cup (240 ml) active sourdough starter discard, at room temperature; 2 cup (250 g) all-purpose flour; 1½ teaspoon (7 g) baking powder; ½ teaspoon (2½ g) baking soda; 2 teaspoon (5 g) ground cinnamon; ¼ teaspoon (½ g) ground cloves; ½ teaspoon (3 g) fine sea salt; ½ cup (113 g) unsalted butter, room temperature; 1 cup (200 g) packed light brown sugar; 2 whole large eggs, at room temperature; 1 teaspoon (5 ml) vanilla extract; ¾ cup (100 g) dried cranberries, coarsely chopped; ½ cup (70 g) dried apricots, coarsely chopped; 1 cup (120 g) powdered sugar (optional)

From the MyKitchenBank Kitchen

A moist, spiced cake made with sourdough starter discard and infused with warm mulled wine flavors. Red wine is reduced with cinnamon, cloves, and star anise, then folded into a tender crumb studded with dried fruit. The sourdough discard adds subtle tang and moisture, creating a sophisticated holiday dessert that tastes even better the next day.

Prep: 20 min
Cook: 50 min
Wait: 45 min
Total: 1 hr 55 min
Makes: 1 cake (10 slices)

Save to My Kitchen Jump to recipe

Ingredients

10 servings

For the mulled wine reduction
1½ cup (360 ml) dry red wine
1 whole cinnamon stick
4 whole whole cloves
1 whole whole star anise
1 strip fresh orange peel, wide strip (optional)
For the cake batter
1 cup (240 ml) active sourdough starter discard, at room temperature
2 cup (250 g) all-purpose flour
1½ teaspoon (7 g) baking powder
½ teaspoon (2.5 g) baking soda
2 teaspoon (5 g) ground cinnamon
¼ teaspoon (0.5 g) ground cloves
½ teaspoon (3 g) fine sea salt
½ cup (113 g) unsalted butter, room temperature
1 cup (200 g) packed light brown sugar
2 whole large eggs, at room temperature
1 teaspoon (5 ml) vanilla extract
¾ cup (100 g) dried cranberries, coarsely chopped
½ cup (70 g) dried apricots, coarsely chopped
Optional, for finishing
1 cup (120 g) powdered sugar (optional)

Equipment (9)

9-inch (23 cm) round cake pan
Parchment paper
Medium saucepan
Whisk
Large mixing bowl
Medium mixing bowl
Fine-mesh strainer
Measuring cups and spoons
Cooling rack

Steps

Before you start

Preheat oven to 350°F (175°C) and position rack in the middle.
Prepare a 9-inch (23 cm) round cake pan with parchment paper and butter.
Bring sourdough discard to room temperature.
Have all dry ingredients measured and ready.

1
Reduce mulled wine
- Pour the red wine into a medium saucepan over medium heat.
- Add the cinnamon stick, whole cloves, star anise, and orange peel strip (if using).
- Bring to a gentle simmer and cook for 8–10 minutes, until the wine is reduced to about ¾ cup (180 ml).
- The liquid should smell deeply fragrant with spices.
- Remove from heat, strain through a fine-mesh strainer into a small bowl, and discard the solids.
- Set the spiced wine reduction aside to cool to room temperature, about 10 minutes.
+ Show details− Hide details
Ready when: Wine reduced to about ¾ cup, fragrant
Tip: Don't over-reduce the wine or it becomes cloying. A light simmer prevents the wine from becoming bitter.
2
Whisk dry ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground cloves, and salt.
- Set aside.
+ Show details− Hide details
Ready when: All ingredients mixed evenly, no lumps
3
Cream butter and sugar
- In a large mixing bowl, beat the room-temperature unsalted butter and brown sugar together with an electric mixer on medium speed for 3–4 minutes, until the mixture is light, pale, and fluffy.
- Scrape down the sides as needed.
+ Show details− Hide details
Ready when: Mixture is light and fluffy, visibly lighter in color
Tip: Room-temperature butter creams best. If your butter is too cold, the mixture will be grainy.
4
Add eggs and vanilla
- Add the large room-temperature eggs one at a time, beating on medium speed for 30 seconds after each addition.
- Pour in the vanilla extract and beat for another 30 seconds until well combined.
- The mixture should look smooth and emulsified.
+ Show details− Hide details
Ready when: Batter is smooth and fully combined
Tip: Adding eggs slowly ensures they emulsify properly and the batter stays uniform. If you add them too quickly, the mixture may look curdled.
5
Fold in sourdough discard
- Reduce mixer speed to low and add the room-temperature sourdough starter discard in two additions, mixing just until combined after each addition.
- The batter should be loose and pourable.
- Do not overmix.
+ Show details− Hide details
Ready when: Sourdough discard fully incorporated, no visible streaks
Tip: Overmixing after adding the sourdough discard will overdevelop gluten and create a tough crumb.
6
Alternate flour and wine
- On low speed, add the dry flour mixture in three additions alternately with the cooled spiced wine reduction in two additions, starting and ending with the flour.
- Mix each addition just until combined.
- Scrape down the bowl between additions.
+ Show details− Hide details
Ready when: No visible flour streaks, batter is smooth and even
Tip: Alternating flour and liquid ensures the batter stays tender and prevents overmixing. Always end with flour to seal in moisture.
7
Fold in dried fruit
- Using a rubber spatula, gently fold the coarsely chopped dried cranberries and dried apricots into the batter with 10–12 folds, just until evenly distributed.
- Do not stir vigorously.
+ Show details− Hide details
Ready when: Dried fruit evenly scattered throughout
Tip: Folding by hand prevents overworking the batter and keeps the crumb tender.
8
Transfer to pan
- Pour the batter into the prepared 9-inch round cake pan, smoothing the top gently with a spatula.
- The pan should be about three-quarters full.
+ Show details− Hide details
Ready when: Batter evenly distributed in pan
9
Bake the cakeOven 350°F / 175°C
- Place the pan in the preheated 350°F (175°C) oven on the middle rack.
- Bake for 48–52 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).
- The cake should be golden brown and the sides should pull slightly away from the pan.
+ Show details− Hide details
Ready when: Toothpick has a few moist crumbs, cake is golden and springs back lightly when touched
Tip: Start checking at 45 minutes. Ovens vary; if the top is browning too quickly, tent loosely with foil. The sourdough discard adds moisture, so the bake time is longer than a standard cake.
10
Cool in pan
- Remove the cake from the oven and let it rest in the pan for 15 minutes.
- This allows the crumb to set and makes turning out easier.
- During this time, the interior continues to cook slightly from residual heat.
+ Show details− Hide details
Ready when: Cake is firm enough to turn out without breaking
11
Turn out and cool completely
- Turn the cake out onto a cooling rack by placing the rack over the pan and flipping together, then lifting away the pan.
- If the parchment sticks, gently peel it back.
- Let the cake cool completely at room temperature for at least 30 minutes, until it reaches room temperature throughout.
+ Show details− Hide details
Ready when: Cake is cool to the touch throughout
Tip: Cooling completely on the rack prevents the bottom from steaming and becoming soggy. Do not cut or frost until fully cool.
12
Optional: dust with powdered sugar
- If desired, dust the cooled cake with powdered sugar just before serving for a festive touch.
- Use a fine-mesh strainer to apply an even layer.
+ Show details− Hide details
Ready when: Even dusting of powdered sugar
Tip: Apply the powdered sugar just before serving so it doesn't absorb moisture from the cake.

Good to know

Tips

This cake is best served at room temperature or with a light dusting of powdered sugar. It pairs beautifully with whipped cream, vanilla ice cream, or a warm spiced tea.
Sourdough discard (unfed starter with recent feedings mixed in) works best; if using very old, inactive discard, you may need to add an extra ½ teaspoon of baking powder for extra lift.
The cake improves with time as the spices meld and the crumb becomes more tender. Store it for one day, then slice and serve on day two for the best flavor.
Make sure all ingredients are at room temperature before starting. Cold ingredients won't emulsify properly and can result in a heavy, gummy cake.

Make ahead

The cake can be baked up to 2 days ahead. Wrap it tightly in plastic wrap and store at room temperature or in the refrigerator. The flavors deepen and mellow after a day, making it even more delicious on day two.

Storage & reheating

Room temperature (covered loosely): up to 2 days. Refrigerator (wrapped tightly): up to 4 days. Freezer (wrapped in plastic and foil): up to 2 months. Thaw at room temperature for 2–3 hours before serving. No reheating needed; serve at room temperature or slightly warmed.

Substitutions

dried cranberries → Dried cherries or dried currants. Both work beautifully and provide similar tartness and texture. Use the same weight.
dried apricots → Dried figs or raisins. Figs add earthiness; raisins add sweetness. Either can replace apricots in equal amounts.
dry red wine → Ruby port or Concord grape juice mixed with 1 tablespoon balsamic vinegar. Port adds richness; grape juice keeps the cake non-alcoholic. The wine reduces significantly, so only a small amount of alcohol remains.
packed light brown sugar → Coconut sugar or granulated sugar. Coconut sugar adds subtle molasses notes; granulated sugar works fine but the cake will be slightly less moist.