Name: Red Wine Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 200 g Butter; 200 g Sugar; 2 packet Vanilla sugar; 4 piece Eggs; 1 Teel. Kaba; 1 Teel. Cinnamon; 100 ml Red wine; 250 g Flour; 3 Teel. Baking powder; 100 g Chocolate sprinkles; Red wine glaze

This red wine cake is a piece of childhood for me. My grandma always baked it, especially in autumn and winter, when the scent of cinnamon and red wine wafted through the whole house. She didn't have a Thermomix®, but the principle was the same: simple, quick and incredibly delicious. I have adapted her recipe a little over the years, especially by using the Thermomix®, which makes preparation even easier. The list of ingredients may seem simple, but each individual component contributes to the taste and texture of the cake. The butter, preferably at room temperature, provides the necessary moisture and buttery taste. The sugar, together with the vanilla sugar, contributes to the sweetness and helps to beat the butter until light and fluffy. The eggs bind the ingredients and make the cake light. Kaba and cinnamon are my secret ingredients – they give the cake a slightly Christmasy note without making it too dominantly Christmasy. The red wine is of course the heart of the cake. It provides the moisture, the characteristic color and a slightly fruity aroma. A dry red wine is ideal, but a semi-dry wine also works well if you like it a little sweeter. The flour and baking powder are the basis for the structure of the cake. The chocolate sprinkles are the icing on the cake and provide the extra chocolate kick. The preparation in the Thermomix® is very simple. First, put the butter, sugar and vanilla sugar in the mixing bowl and beat until light and fluffy for a few minutes on speed 4. Then add the eggs one at a time and stir in briefly. Add Kaba and cinnamon and mix briefly. In a separate bowl, mix the flour and baking powder. Add the dry ingredients and the red wine alternately to the mixing bowl and stir on speed 3 until a smooth dough is formed. It is important not to stir the dough for too long, otherwise it may become tough. Finally, fold in the chocolate sprinkles with a spatula. Pour the dough into a greased loaf pan and bake in a preheated oven at 175°C top/bottom heat for about 50-60 minutes. Don't forget to do the stick test! If you want to prepare the cake vegetarian or vegan, you can replace the butter with margarine or vegetable oil and the eggs with egg substitutes. Instead of Kaba, you can also use pure cocoa powder. There are no limits to your imagination when it comes to spices. In addition to cinnamon, cloves, cardamom or nutmeg also go perfectly with red wine cake. The red wine cake is best served lukewarm or chilled. Whipped cream, vanilla ice cream or a scoop of mascarpone go well with it. A dollop of fresh berries rounds off the whole thing. The red wine glaze is of course the highlight and makes the cake an eye-catcher. The red wine cake keeps well packaged in the refrigerator for several days. It can also be prepared well in advance and frozen. Simply let it thaw before serving and decorate with glaze as desired. This way you always have a delicious cake ready when you have spontaneous visitors.

Red Wine Cake

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Description

Ingredients (11 ingredients)

Preparation (4 steps)

Prepare batter

Mix and add dry ingredients

Fold in chocolate sprinkles

Baking

Finished cooking? Great! 🎉

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