Mulled Wine Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g mararine
- 200 g suar
- 4 egg (s)
- 1 point vanilla sugar
- 1 point baking powder
- 1 pinch (s) cinnamon powder
- 1 pinch (s) clove powder
- 1 pinch (s) nutmeg
- 1 pinch (s) salt
- 200 g flour
- 50 g hazelnuts, round
- 20 g cocoa powder
- 50 g chocolate sprinkles
- 125 ml mulled wine or red wine
- some rum aroma
For the cast:
- Tea (mallow tea)
- Mulled wine or red wine
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Mix the ingredients up to and including the rum aroma into a dough and pour into a bundt pan.
- Bake the cake for 1 hour at 175 degrees top / bottom heat and then let it cool down.
- Sift the powdered sugar and mix with the cooled mallow tea and mulled / or red wine to a thick mass. Distribute the topping in a ring over the cake so that the topping runs evenly into the hollows of the Gugelhupfs.
- Tastes delicious and stays nice and juicy.
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