John Myers
Ingredients for 1 servings:
- 120 g brown cane sugar
- 3 eggs
- 250 g flour, sifted
- 1 packet of baking powder
- 100 ml oil, neutral (e.g. sunflower oil)
- 150 ml mulled wine
- 1 tbsp cocoa
- 1 tsp cinnamon
- 1 tbsp gingerbread spice
- 100 g chocolate shavings
- 1 jar sour cherries, 350 g drained weight
- 200 g powdered sugar
- 1 tsp cinnamon
- 4 tbsp mulled wine
- n. B. Decor of your choice
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 25 minutes
Recipe for a springform pan with a diameter of 32 cm
For the batter, beat the eggs and sugar until frothy. Combine the flour and baking powder and stir in. Stir in the oil, mulled wine, cocoa, cinnamon, gingerbread spice, and chocolate shavings. Finally, fold in the drained cherries (reserve the juice for another purpose). Preheat oven to 180°C (350°F). Line a 32cm springform pan with baking paper if desired. Pour in the batter and bake for about 30-35 minutes. Remove from the oven and let cool on a wire rack for about 1 hour. For the glaze, sift the powdered sugar into a bowl, add the cinnamon, and mix well with 4 tablespoons of mulled wine. Spread the glaze over the cake and let it set for about 1/2 hour. Decorate as desired. I got the recipe for the mulled wine from the database: https://www.chefkoch.de/rezepte/31871008689238/Gluehwein.html
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