Mulled Wine Bundt Cake
Christmas time is finally here! I couldn’t be more excited about my favorite time of the year. I am a holiday person to the max and the closer it gets to Christmas, the more excited I get. Even though, I have no shame when it comes to playing Christmas music in October. And now the time has come and people don’t hate me for it anymore. Most importantly, ’tis the season do bake, cook and drink mulled wine.
Mulled Wine and Gingerbread Spices
One of the many things I love about the holiday season is the Christmas markets. There are tons here in Germany and living in an old, historic city like Augsburg is definitely a highlight during November and December. Meeting up with friends after work for a mug of mulled wine and some roasted almonds…mhmm. Daydreaming here right now.
Anyway, I recently started a new job (yay!) and as the new one usually brings cake on his or her first day, I decided to combine my love for Christmas and my obsession with cake. Baking a cake with mulled wine instead of drinking it with it was a good idea for work. It was a huge hit – even my apparently very picky boss loved it. Won’t be the last time I’ll bring this one to work.
Bundt Cake Forms
How cool is this bundt cake form? I found a very affordable silicon form on Amazon (this one) and fell in love with it. It was surprisingly easy to remove the cake from it and it’s easy to clean too! Usually I’m cautious when it comes to those wobbly cake forms because I feel like they don’t bake things very crispy. But as a bundt cake is supposed to be soft anyway, it works very well. I’m a big fan of bundt cakes – they just look so cool! I’ll make sure to share my chocolate bundt cake recipe soon – dripping chocolate on a bundt cake is a show-stopper.
Well, back to the Christmas cake. If you get tired of baking the same old sugar cookies every year or don’t have time to cut out dozens of stars, trees and Santas – this one is for you.
- 250 g (2 sticks) butter, softened + some to grease cake form
- 200 g (1 cup) sugar
- 2 tbs vanilla sugar (or 1/2 tsp vanilla extract)
- 4 eggs
- 350 g (2 2/3 cups) all-purpose flour
- 100 g (1/2 cup) hazelnut brittle
- 1 tbs baking powder
- 1 1/2 tbs cinnamon, grounded
- 1 tbs gingerbread spice
- 2 tbs cocoa powder
- 250 ml (1 cup, 2 tbs) mulled wine, red
- 2 tbs powdered sugar
- Preheat oven to 175°C/350°F. Grease bundt cake form with butter.
- In a large mixing bowl, combine butter, sugar, vanilla and eggs. Beat until fluffy, for about 3 minutes.
- Add flour, baking powder, cinnamon and gingerbread spice and cocoa powder to the egg mixture.
- Pour mulled wine slowly into the batter.
- Add hazelnut brittle and mix well.
- Move batter to the greased form.
- Bake for 60 minutes, check if it's done with a skewer or knife - if it comes out clean the cake is done. Remove from the oven, but wait until it is cool before you remove it from the form.
Tip: Really do make sure the cake has cooled before you remove it. It if is too warm, it will break or stick to the form.