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Wine Cake with Sherry served on a white plate. From the Tuscan Sun Cookbook.

Wine Cake from The Tuscan Sun Cookbook

A most unusual and delicious cake with sherry and toasted pine nuts scattered throughout. Especially delicious with a dessert wine.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Calories 321kcal
Author Creative Culinary


  • 1 cup 2 sticks plus 5 Tbsp unsalted butter softened (additional to butter pan)
  • 1 ⅓ cups sugar
  • 1 ⅓ cups whole milk Ricotta
  • 3 eggs
  • cup vin santo or dry Sherry
  • 1 ⅓ cups all purpose flour plus additional for the pan
  • 2 tsp baking powder
  • 2 Tbsp pine nuts toasted
  • 1 to 2 Tbsp confectioner's sugar


  • Preheat oven to 350 degrees. Butter and lightly flour a nonstick 9 inch springform pan or 10 inch tube pan.
  • In a large bowl, combine and beat the butter, sugar and ricotta until fluffy. Beat in the eggs one at a time and then incorporate the vin santo.
  • Sift the flour and baking powder into a small bowl, then slowly and thoroughly beat them into the batter.Pour into the prepared pan.
  • Sprinkle the pine nuts on top and bake for 30 minutes, or until the cake is firm but springy to the touch and a promising aroma fills the air.
  • Cool before removing the cake from the pan. Sift Confectioner's sugar over the top.


Serving: 1grams | Calories: 321kcal | Carbohydrates: 42g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 91mg | Sodium: 157mg | Fiber: 1g | Sugar: 28g