John Myers
Mulled Wine Chai Spice Cake
The perfect mulled wine chai spice cake recipe with a picture and simple step-by-step instructions.
Additionally optionally:
- 2 Teabag Indian chai
- 40 g Margarine or softened butter
- 125 ml Sunflower oil
- 2 Pc. Eggs
- 125 g Brown sugar
- 2 tbsp Honey
- 1 packet Vanilla sugar
- 2 tsp Cinnamon
- 275 g Flour, preferably type 630 spelled
- 100 g Ground hazelnuts
- 0,5 packet Baking powder
- 1 tsp Baking soda
- 25 g Cocoa powder
- 75 g Dark chocolate droplets
- 1 Pc. Apple, diced
- 25 g Raisins
- Heat the mulled wine in a saucepan. Let the chai tea bags soak in it for about 15 minutes and let the mulled wine cool down. (Tip: You can also use red wine instead of mulled wine. Bring the red wine to the boil with 3 cinnamon sticks and a few cloves, then let the chai steep in it as well.)
- Mix the margarine, oil and eggs for a few minutes on the highest setting with the whisk of the hand mixer until foamy. Stir in sugar, honey, vanilla sugar and cinnamon. Add the chai mulled wine, but leave 3 – 4 tablespoons (for the glaze afterwards).
- Mix the flour, ground nuts, baking powder, baking soda and cocoa powder and stir briefly into the dough on a low heat. If the dough is not dark enough, you can stir in up to 10 g additional cocoa powder.
- Finally, fold in the chocolate droplets, diced apples and raisins. Here you can vary and either omit or add everything without replacement. You can also use other fruits or chopped nuts.
- Pour the viscous dough into a greased and floured loaf pan and bake in the preheated oven on the middle rack at 175 degrees top / bottom heat for about 50 – 60 minutes.
- Let the cake cool down in the pan and then remove it from the pan. Mix the mulled wine with powdered sugar and glaze the cake with it.
Facebook Comments