John Myers
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Mulled Wine Bundt Cake
The perfect mulled wine bundt cake recipe with a picture and simple step-by-step instructions.
1. Dough.
- 300 g Butter at room temperature
- 300 g Sugar
- 1 Pck. Vanilla sugar
- 6 Eggs size L.
- 400 g Flour
- 1 Pck. Baking powder
- 5 g Cinnamon
- 5 g Unsweetened cocoa
- 200 ml Mulled wine
- 100 g Chocolate shavings
2. Dough:
- 300 g Marzipan raw mass
- 1 Egg
- 120 g Powdered sugar
- 1 tbsp Cocoa
- 80 ml Mulled wine
- 300 g Dough 1)
Molding:
- 250 g Powdered sugar
- 3 tbsp Mulled wine
- Star decoration
Dough 1:
- Beat the butter, sugar and vanilla sugar until frothy. Add the eggs one at a time. Mix the flour, baking powder, cinnamon and cocoa and stir alternately with the mulled wine in several portions into the butter mixture. When everything has combined well, fold in the chocolate shavings.
Dough 2:
- Finely puree the marzipan, egg, powdered sugar, cocoa and mulled wine with a hand blender and whisk. Then mix with 300 g of batter 1.
Completion:
- Preheat the oven to 175 °. Butter a large Gugelhupf form. Pour half of the 1st dough into the pan. Place the 2nd dough on top and cover it with the remaining 1st dough. Put the tin on the lower shelf in the oven and bake for 45 minutes. Then reduce the heat to 150 ° and bake for another 15 minutes. Then do a wooden stick sample. No more dough should stick to it when it is pulled out.
- Let the cake cool down completely, then turn it out. Mix the icing sugar and mulled wine into a viscous glaze and cover the cake with it. Attach a decoration if desired.
- The bundt cake is made quickly. The two doughs that mix during baking make the cake super juicy, have an intense taste of mulled wine and remind you of the “Christmas market” ……… 😉
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