adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mulled Wine Cake
0 Likes
Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
110 minutes
Mulled wine cake with a triple dose of warm holiday cheer - mulled wine in the batter, icing, and optional syrup for the perfect balance of acidity and festive spice.
Ingredients:
  • 1 3/4 cups all-purpose flour
  • 2 tablespoons cocoa
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1 1/2 teaspoon ground ginger
  • pinch cayenne
  • 1/2 cup light brown sugar
  • 1/2 cup white sugar
  • 2 tablespoons orange zest
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2/3 cup hot mulled wine
Instructions:
  • Preheat the oven to 350 degrees F (180 degrees C), then generously oil and line the bottom of a 10-inch round cake pan with parchment.
  • In a saucepan, swirl together red wine, star anise, cloves, allspice berries, and brandy over medium heat until simmering. Lower the heat and gently simmer for 15 minutes. Set aside 2/3 cup of the hot mulled wine for the cake batter, and let the rest cool completely.
  • Combine in a bowl: flour, cocoa, salt, baking soda, cinnamon, ginger, cayenne, brown sugar, and white sugar. Add in zest, oil, and eggs. Mix with a fork or whisk until flour is fully incorporated.
  • Incorporate the reserved 2/3 cup hot mulled wine until a glossy batter forms, then pour it into the cake pan. Gently tap the pan on the counter to remove any air bubbles.
  • Bake in the preheated oven for 25-30 minutes until a toothpick inserted near the center comes out almost clean. Depending on your oven, it may require a few extra minutes.
  • After cooling the cake in the pan on a wire rack for 20 minutes, gently remove it from the pan, peel off the parchment, and continue cooling completely on the wire rack.
  • In a small bowl, combine confectioner’s sugar and 3 to 4 tablespoons of cooled mulled wine, whisking until smooth and pourable. Adjust consistency by adding more sugar if too thin or more wine if too thick. Drizzle the icing over the cake in a desired pattern by waving the whisk back and forth.
  • To make the optional wine syrup, combine 1 cup mulled wine and 1 cup white sugar in a saucepan. Bring to a boil and simmer for 1 minute. Allow to cool completely, then chill before using.

Similar Recipes