A sangria cake garnished with cherries, strawberries and orange segments

Sangria cake

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(6 ratings)

Prep: 45 mins Cook: 1 hr, 20 mins plus cooling and macerating


Serves 10

Sangria is transformed into a deliciously decadent cake in this recipe, boasting all the summer fruit and red wine flavours of the classic Spanish cocktail

Nutrition and extra info

Nutrition: Per serving (10)

  • kcal499
  • fat26g
  • saturates13g
  • carbs53g
  • sugars35g
  • fibre2g
  • protein7g
  • salt0.8g


  • 100g pears, peeled and chopped
  • 100g peaches or nectarines, stoned and chopped
  • 100g strawberries, hulled and chopped



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 100g cherries, stoned and chopped
  • 280g golden caster sugar
  • 225g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 orange, zest only



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 150ml red wine
  • 225g self-raising flour
  • 100g pack ground almonds
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 3 medium eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 50ml orange liqueur (we used Cointreau)
  • 1 tbsp granulated sugar

To decorate

  • 1 small orange, cut into wedges



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 lemon, cut into wedges



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • a handful of strawberries (optional)
  • a handful of cherries (optional)


  1. Tip the pears, peaches, strawberries and cherries into a bowl and sprinkle over 50g of the sugar. Stir, then set aside for 30 mins to macerate.

  2. Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 23cm loose-bottomed, round cake tin with baking parchment

  3. Tip remaining sugar, butter, orange zest and 100ml red wine into a large bowl and beat with an electric whisk until well blended. Add the flour, almonds, baking powder and eggs, then beat again until smooth. Add half the chopped fruit and 1 tbsp of the liquid from the bowl too and mix gently with a spoon to combine. Put the mixture into your prepared tin and smooth the top so the mixture is level.

  4. Bake in the middle of the oven for 1 hr - 1 hr 15 mins until risen, golden and a skewer inserted into the centre comes out clean. Cover with foil if the cake starts to brown too much on the top. Once baked, leave in the tin for 15 mins before transferring it to a wire rack to cool.

  5. Once the cake is cool enough to handle, but ideally still a little warm, heat the remaining red wine and orange liqueur together with the granulated sugar in a pan until melted, raise the heat and boil for a few mins until syrupy. Flip the cake over and pile the rest of the fruit on top of the cake with then pour the boozy syrup over.

  6. Decorate with the orange and lemon wedges along with extra strawberries and cherries if you like. Serve with crème fraiche, or a good quality vanilla ice cream.

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Comments, questions and tips

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Paulina Lewandowska's picture
Paulina Lewandowska
21st Jun, 2020
Fantastic and very moist. Was gone in one evening. Really tasty. Everyone loved it.
3rd Jul, 2019
I wasn't sure about putting fresh fruit into the cake batter itself but it turned out absolutely delicious. A good party dinner dessert for a special occasion. I made this gluten-free with a simple 1:1 substitution of the flour with Doves Farm GF self-raising flour and no other changes to the recipe.
29th May, 2020
Hi - does the fresh fruit sink to the bottom of the cake?
lulu_grimes's picture
5th Jun, 2020
Hi, Yes it often does. This can depend on how finely you have chopped it. The heavier it is, the more likely it is to sink. Lulu
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