Recipe: Recipe Of The Day: Mulled Wine Cake
Wreaths are a symbol of the arrival of Christmas... they look great when hung on the door... but... you just can't eat them! So we've changed that! Made with the flavours of Christmas and finished with a mulled wine icing it's the perfect alternative for those who aren't a fan of traditional Christmas pudding.
- 200 g butter
- 200 g vanilla sugar
- 4 eggs
- 250 g self-raising flour
- 50 g cocoa powder
- 60 ml mulled wine
- 1 portion orange/lemon peel
- 1 pinch ginger
- 1 pinch cinnamon
- 1 clove
- 1 star anise
- 2 tbsp ground almonds
- 1 handful(s) chopped stem ginger
- 1 handful(s) candied peel
- 1 portion icing sugar
- 40 ml mulled wine
- 1 handful(s) toasted almonds
- 1 handful(s) glace cherries
- 1 bag(s) chocolate coins
Warm The Red Wine
Warm a glass of red wine in a pan with strips of orange and lemon peel, slices of root ginger and some cloves, star anise and a cinnamon stick.
Preheat The Oven
Preheat an oven to 180°C.
Beat together the butter and sugar in a mixer.
Crack in the eggs one at a time, making sure each is fully combined before adding the next.
Fold in the flour, cocoa powder and ground almonds.
Stir In The Wine
Stir through 60ml of mulled wine, the chopped stem ginger and candied fruits.
Bake And Cool
Pour the mixture into a greased savarin or Bundt ring.
Bake for 30 minutes, until risen and cooked through.
Turn the cooked cake out onto a wire rack to cool.
Make The Icing
Mix the icing sugar with more mulled wine to form an icing that can just be drizzled.
Scatter with toasted almond flakes and dot with glacé cherries.
Fill the centre of the ring with something festive of your choosing… chocolate coins work well.
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