A quick, simple sponge cake that fits perfectly into the pre-Christmas period: red wine cake with mulled wine glaze. Super juicy, full of spices and with melting chocolate chips in the batter.
Mulled wine and us – it’s complicated. When at the beginning of December the inquiries pile up as to whether we would like to meet up with others “for a mulled wine or two” at the Christmas market, we are not exactly overflowing with joy. Lukewarm sticky-sweet filth, which usually comes from questionably rinsed cups and with a headache the next day, is not our thing at all. Classic red mulled wine is not possible at all – if it cannot be avoided, the pain limit is reached with a cup of white mulled wine, but we are more likely to be persuaded to have a hot cider or spiked beer. But if mulled wine is served to us in baked form, things look very different. Suddenly we really appreciate the combination of dry red wine and all sorts of spices. Some cinnamon, a few oranges, a hint of cloves and star anise, with luck a slightly spicy ginger note – that goes wonderfully with cake! So why aren’t there more stands at Christmas markets that mulled wine cake offer?! That’s why we give ourselves this year’s dose of mulled wine in the form of a juicy one Red wine cake with mulled wine glazebecause you can use the double buzz in the run-up to Christmas.
Be a guest in the culinary advent calendar
Speaking of the pre-Christmas period: While many don’t want to go without their mulled wine in the first weeks of December, for us the Advent calendar is an absolute must. Not only at home do we open several doors every day (yes, we are greedy), but also virtually, because zorra’s culinary advent calendar accompanies us for many years through the Christmas season and we are very happy that we can fill a door again this year – this time with our moist red wine cake with mulled wine glaze.
If you like the culinary advent calendar from cooking pot If you don’t know yet, click through the past and upcoming doors, because if you read carefully, you can win many great prizes again this time.
A classic at Christmas time: red wine cake, but with double the buzz
The basis for our doubly tipsy pastry is a classic red wine cake. I remember that my mother used to bake it regularly when I was a child and that I was always allowed to try it despite my young age. It was said that the alcohol evaporates while baking, and in the end she never had the foolish idea of adding an alcoholic kick to the glaze. As a basis I have the red wine cake recipe from the book, which has been tried and tested for decades Basic Baking* and added a little more cinnamon and chocolate to the cake. The glaze makes the whole thing really Christmassy. For this you put on a homemade mulled wine and let it boil down. It is best to make three times the amount of mulled wine, so you can use part for the glaze and sip the rest while baking. In fact, the homemade version tastes so good that I almost throw my mulled wine aversion overboard – no comparison to the sticky Christmas market swill.
By the way, they are also good for sipping on the side and as gifts at Christmas sHomemade Baileys with caramela creamy one Burnt Almond Liqueur, Bratapfelpunsch or Eggnog with white chocolate.
Red wine cake with mulled wine glaze (recipe for 1 ring cake tin)
ingredients for the dough
- 100 g dark chocolate
- 4 Owner
- 200 g softened butter + a little more for greasing
- 180 grams of sugar
- 250 g flour
- 1/2 Pck. Backpulver
- 2 tsp cinnamon
- 4 tsp cocoa powder
- 125 ml dry red wine
Ingredients for the glaze
- 120 ml dry red wine
- 1 tsp sugar
- 2 slices of organic orange
- 1 piece of ginger (about 1 cm), sliced
- 1 cinnamon stick
- 2 cloves
- 1 star anise
- 150 g powdered sugar, sifted
Ingredients for the decoration
- 15 g almonds, roughly chopped
- 1 EL Goji bears
- 3 star anise (optional, just for decoration)
- For the dough, cut the chocolate into large pieces with a knife. Separate the eggs. In a large bowl, beat the egg whites until stiff and place in the fridge.
- Preheat the oven to 160°C (circulating air). Grease a bundt pan with some butter. In a second large bowl, mix together the butter and sugar until creamy. Beat the egg yolks into the butter mixture one at a time.
- Mix the flour with baking powder, cinnamon and cocoa in a medium-sized bowl and stir into the butter mixture alternately with the red wine. Fold in a third of the egg whites and carefully fold in the rest. Fold in the chocolate pieces as well.
- Pour the batter into the mold and smooth out. Bake on the middle shelf of the oven for about 50-60 minutes until no more batter sticks to a skewer inserted in the middle. Allow the cake to cool briefly in the tin, then carefully turn out onto a wire rack and allow to cool completely.
- For the glaze, bring the wine, sugar, orange and ginger slices, cinnamon, cloves, and star anise to a boil in a small saucepan. Reduce the heat and reduce by half, about 10 minutes, stirring occasionally. Remove oranges, ginger, cinnamon, cloves and star anise.
- In a medium-sized bowl, first mix the icing sugar with 3 tablespoons of the mulled wine to a thick glaze, then add more mulled wine if desired until the desired consistency is reached. Cover the cake with the mulled wine glaze and decorate with chopped almonds, goji berries and optionally anise stars.
*Note/Advertisement: For the one with an asterisk