Bewitching  Maibowle Cream Cake for Beltane

 

3-4 tablespoons dried/wilted sweet woodruff

2 1/4 cups cake flour, sifted

2 teaspoons baking powder

3/4 teaspoon salt

1 1/2 cups heavy cream

½ cup may wine

3 large eggs, room temperature

1 teaspoon pure vanilla extract

1 cup plus 2 tablespoons superfine sugar

Powdered sugar, for dusting cake (optional)

Whipped cream, for serving (optional)

 

Glaze

½ cup white sugar

¼ cup butter

¼ cup white wine

1 tablespoon confectioners’ sugar, or as needed

 

Place dried/wilted woodruff, whipping cream into a pot and set on lowest heat. Bring just to a simmer, then allow to cool completely Strain out the leaves, then chill in the fridge. Preheat oven to 375 degrees. Grease and flour a bundt pan; set aside. In a medium bowl, whisk together flour, baking powder, and salt. Sift flour mixture and set aside. In a bowl, whip the infused cream on low, gradually increasing speed to medium-high as the cream thickens, until stiff peaks form. In another bowl, whisk together wine, eggs and vanilla. Gradually add egg mixture; beat until thickened (like mayonnaise) and well combined. Gradually add sugar. Gently fold half the flour mixture into the cream mixture until flour is dissolved and well combined. Repeat the process with the remaining flour mixture. Transfer batter to the prepared cake pan. Bake until a cake tester inserted into the cake comes out clean and springs back when lightly pressed with your finger, 25 to 35 minutes. Combine 1/2 cup white sugar, butter, 1/4 cup white wine together in a saucepan immediately after removing the cake from the oven. Cook sugar mixture, stirring constantly, over medium heat until sugar is dissolved and butter is melted 3 to 5 minutes. Spoon 1/2 the glaze over the cake while the cake is still warm. Let cool. Invert the cooled cake onto a cake plate and spoon remaining glaze over top of the cake. Allow the cake to absorb glaze, about 15 minutes. Using a metal spatula, loosen the top edges of the cake and invert onto the prepared wire rack. Let glaze set. Before serving, sprinkle with powdered sugar. Serve with whipped cream, if desired.

 

Maibowle Wine

A handful of wilted woodruff leaves (preferably harvested the previous day)

1 bottle of sparkling wine

2  bottles of  white wine,

¾  cup of sugar

Juice of ½ lemon

Directions

 

Pour one bottle of wine into the punch bowl, add the sugar and lemon juice stir until it has fully dissolved in the wine. Add the woodruff and let steep for 20 – 30 minutes. Remove the woodruff and discard. Add the remaining white wine and top off with the sparkling wine.  Chill and serve with ice and strawberries.