John Myers
Ingredients for 1 servings:
- 200 g butter
- 200 g sugar
- 1 packet of vanilla sugar
- 4 eggs
- 250 g flour
- 1 packet of baking powder
- ⅛ liter mead
- 4 tsp cocoa
- ½ tsp cinnamon
- 100 g chocolate sprinkles
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes
also possible as red wine cake instead of mead
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) using conventional heat (top and bottom heat). Cream the butter, sugar, and vanilla sugar until creamy. Add the eggs and beat until fluffy. Add the flour and baking powder and mix briefly. Slowly add the mead, setting the mixer to the lowest speed. Finally, stir in the cocoa powder, cinnamon, and chocolate sprinkles. Pour the batter into a bundt pan and bake for 50-60 minutes. For a wintery or Christmassy twist, you can add cardamom, cloves, or gingerbread spice to taste. This recipe is perfectly suitable for year-round use.
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