Summary

Ingredients

• 125 g butter, room temperature
• 125 g suar
• 2 egg (s)
• 3 tablespoon cocoa powder, unsweetened
• 1 teaspoon cinnamon
• 1 ½ tablespoon gingerbread spice
• 125 ml mulled wine, (alternatively red wine)
• 175 g flour
• 2 teaspoons baking soda
• 1 glass sour cherries or morello cherries

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Instructions

1. Drain the cherries and drain very well.
2. Mix butter and sugar in a bowl until frothy. Add eggs, cocoa, cinnamon, gingerbread spice and wine and whisk everything well.
3. Mix the flour and baking powder and slowly stir into the moist ingredients. Spread the dough evenly in a greased springform pan. Spread the cherries on the dough and press them a little into the dough with the flat of the hand.
4. Bake in a preheated oven at 180 ° C top / bottom heat for about 30-40 minutes. The baking time can vary a little depending on the oven. If a toothpick comes out of the cake without runny batter, it is done.
5. I like to serve the cake with a chocolate icing or sprinkled with powdered sugar. I serve with whipped cream.