Add the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and allspice in a bowl. Whisk together.

In another mixing bowl, cream the sugar and butter with an electric mixer until the mixture becomes creamy and fluffy.

Beat in the eggs one at a time. Mix well after each egg. Add the vanilla extract, orange zest, and red wine.

Add the dry ingredients to the wet mixture in two or three batches. Gently add the ingredients using a spatula. Be careful not to overmix.

Pour the batter into the cake pan. Make sure it spreads evenly. You can tap the bottom of the cake mold on the counter a few times.

Bake the cake for about 50 minutes. Check frequently after 40 minutes. Insert a toothpick at the center of the cake. When it comes clean, turn off the oven. Leave the cake to cool at room temperature for 30 minutes.

Take the cooled cake out of the pan. You can put a service plate over the mild and carefully turn it upside down.

For the glaze, whisk together the orange juice, red wine, and powdered sugar in a bowl. Stir until smooth.

Drizzle the glaze over the top of the cake.

Let the glaze set for 10 minutes. Once the glaze sets, you can slice and serve the cake.