Christmas is nearly here and even though I have to admit I’m a bit of a Grinch I am definitely all about the Christmas baking. This recipe adapted from a spiced red wine cake that I got of my grandmother and it will really get you in the Christmas spirit. Plus there’s plenty left over wine for drinking!! Cheers!
- 250g Soft, Unsalted Butter
- 200g Dark Muscovado Sugar
- 50g Icing Sugar
- 200g Plain Flour
- 50g Cornflour
- 50g Cocoa Powder
- 1 tsp Baking Powder
- Pinch of Salt
- 5 m Eggs, separated
- 1 tsp Vanilla Extract
- 150ml Red Wine
- 1 tsp Cinnamon
- 1/2 tsp Ground Cloves
- 1/4 tsp Nutmeg
- 150g Icing Sugar
- 2 tbsp Red Wine
Grease and flour a bundt cake tin and preheat the oven to 170 degree C.
Place the egg whites in a large clean mixing bowl and start whisking them on a low speed. As soon as bubbles start forming add the salt and whip the egg whites until stiff. Add the icing sugar and mix for about 1-2 minutes. Set the egg whites aside.
Cream butter and muscovado sugar together for about 4-5 minutes until the mixture is nice and fluffy. Scrape down the bowl, mix for another minute, then add the vanilla extract.
Add the egg yolks in two stages, mixing very well in between until they are fully incorporated.
Combine flour, cornflour, cocoa powder, baking powder and the spices. Add half of the dry ingredients along with half of the red wine to the batter and combine well. Repeat with the second half and mix in well. Scrape the bowl down and give it another quick mix.
Add 1/3 of the stiff egg whites and mix them into the batter using your hand/stand mixer to loosen the mixture up. Add the rest of the egg whites and fold them in using a spatula or large metal spoon.
Spoon the mixture into the prepared tin, level it out and bake the cake for 40-45 minutes. Take it out when you can stick a skewer in and it comes out clean. Let the cake cool down completely.
Using a knife or pallet knife go around the outside of the cake to gently loosen it from the tin. Turn it out onto a cake plate.
To make the glaze slowly add the red wine bit by bit to the icing sugar, whisking continuously, until it has a good consistency and is lump free. Spoon it over the bundt cake and wait for it to set.
The cake tends to taste even nicer after a few days but you can eat it straight away if you like!