Summary

Ingredients

For the dough:

• 300 grams flour
• 1 packet baking powder
• 150 grams sugar
• 30 g bakin cocoa
• 2 teaspoons cinnamon
• 1 teaspoon gingerbread spice
• nutmeg
• 160 ml milk
• 200 ml mulled wine, alternatively 160 milk
• 1 egg (s)
• 150 ml vegetable oil
• salt
• 50 g chocolate chips, ready to bake

For the topping: (mulled wine)

• 75 g powdered suar, sifted
• mulled wine

For the topping: (sugar-cinnamon)

• 75 g powdered suar, sifted
• 0.5 teaspoon ½ cinnamon powder
• milk

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Instructions

1. For the dough, mix the flour, baking powder, sugar, baking cocoa, cinnamon, gingerbread spice and nutmeg with a tablespoon. Then put milk, mulled wine, egg, vegetable oil and salt in a mixing bowl and mix. Gradually add the mixture of dry ingredients, spoon by spoon, over low speed until a smooth dough is formed. Finally, lift the chocolate drops into the dough with a spatula.
2. 
3. Preheat the oven to 175 ° C top / bottom heat. Grease the bundt pan with baking spray. Alternatively, use a medium-sized loaf pan. Pour the dough into the mold and bake for about 60 minutes. Check the baking progress with the stick sample. After baking, turn the mulled wine cake out slightly lukewarm. Then it has to cool completely before the frosting can be placed on the cake.
4. For the mulled wine icing, sieve the powdered sugar and mix with the mulled wine until a viscous mass is formed. Gradually add the mulled wine until the consistency is right. If the mixture is too runny, just mix in some powdered sugar again. Spread the icing on the cake.
5. Make the beige cinnamon frosting as well as the reddish mulled wine frosting and place on the cake. If you don`t like cinnamon, leave it out.