Summary

Ingredients

For the dough:

• 120 g cane suar, brown
• 3 egg (s)
• 250 g flour, sifted
• 1 packet baking powder
• 100 ml oil, neutral (e.g. sunflower oil)
• 150 ml mulled wine
• 1 tablespoon cocoa
• 1 teaspoon cinnamon
• 1 tablespoon gingerbread spice
• 100 g chocolate flakes
• 1 glass sour cherries, 350 g drained weight

For the cast:

• 200 g powdered suar
• 1 teaspoon cinnamon
• 4 tablespoon mulled wine
• Decor your choice

Print Recipe Pin Recipe

Instructions

1. For the dough, stir the eggs and sugar until frothy. Mix flour with baking powder and stir in. Stir in the oil, mulled wine, cocoa, cinnamon, gingerbread spices and grated chocolate. Finally fold in the drained cherries (use the juice otherwise).
2. Preheat the oven to 180 ° C fan oven. If necessary, line the size 32 springform pan with baking paper. Pour in the batter and bake for about 30-35 minutes. Take out of the oven and let cool down on a wire rack for approx. 1 hour.
3. For the icing, sieve the powdered sugar into a bowl, add the cinnamon and mix well with 4 tablespoons of mulled wine. Spread the icing on the cake and let it dry for about 1/2 hour. Decorate according to your mood.