German Mulled Wine Cake for Christmas
Mulled Wine Cake with Cherries is a great cake for the holidays! It's a fluffy, moist cake which is perfect to enjoy with a cup of coffee or hot chocolate on a cold winter day.
Servings: 14
Ingredients
- 1 cup mulled wine
- 8.8 oz sour cherries drained
- 3.5 oz Marzipan
- 2 sticks unsalted butter soft
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp salt
- 4 large eggs
- 2 cups all-purpose flour
- 1/2 cup corn starch
- 2 Tbsp cocoa powder
- 1 tsp Cinnamon
- 2 tsp Baking powder
- 3 Tbsp Nutella
Instructions
- Add the mulled wine to a saucepan and let it boil down a bit. Switch off the heat. Drain the cherries and add them to the wine. Let the cherries be infused by the mulled wine for 20 mins.
- Drain the cherries but collect the mulled wine.
- Preheat your oven to 330°F.
- Beat butter with sugar, vanilla, marzipan and a pinch of salt for 10 mins (I recommend using a kitchen aid) until frothy and white.
- Stir in the eggs individually. Set 1 tbsp of the flour aside. Mix the remaining flour with starch, cocoa, cinnamon and baking powder. Add the flour mixture, the mulled wine and the Nutella to the butter mixture. Only mix for a short time until everything is incorporated well.
- Mix the cherries with the remaining flour, so they don't sink too deep in the batter.
- Fill the batter into the prepared bundt cake pan. Distribute the cherries on the batter.
- Bake your cake for 1 hour. Test with a skewer if it's done and allow to cool for 10 mins on a wire rack. Carefully turn the cake out of the cake pan, let it cool down completely and sprinkle powdered sugar on top.
Notes
1. You can replace the Nutella with 3.5 oz. grated chocolate or chocolate chips
Nutrition
Calories: 357kcal | Carbohydrates: 43g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 193mg | Potassium: 180mg | Fiber: 1g | Sugar: 20g | Vitamin A: 602IU | Vitamin C: 0.4mg | Calcium: 53mg | Iron: 2mg