Mulled Wine Gingerbread Bundt Cake

 

Normally, I’d be working on putting together The List for my Seasonal Bucket List – but this year, it just feels like we’re still so far away from Winter and The Holidays… Or maybe this year just went too fast? It sure was an eventful on. Normally, by this time, I’d be well into baking cookies, decking the halls, wallowing in Christmas Carols, sending festive letters, filling stockings and general Christmas related merrymaking and preparations… I LOVE Christmas and it usually can not start early enough for me (Note: Inspite of stupid wars and however unpopular or “politically incorrect” this may be, I am specifically a lover of Christmas, not the Holidays in general…). I’m never one to complain when the first baubles and tinsel appear in the shops.

So, what’s happening with me? I was beginning to get a little worried… Could it be that I’m slowly turning into… The Grinch? A Christmas neglector? Which is basically the same thing as a hater.

The doubt alone meant some serious action was needed. And fast. In other words: Holiday Baking Time! Because nothing is as powerful as the scents of Mulled Wine and Gingerbread baking away in the oven filling the house. That’s enough to convert every little grinchy feature in anyone to full-blown pre-holiday anticipation mode.

I’m happy to report that the mission was successful: The Season is officially on for me, yay! Let the prepping begin. All I need now is a little patience before I can start decking the halls (first, we need to move my bf’s things to our new place and THEN, nothing’s gonna stop me… *insertevilgrinchlikelaughter*).

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Mulled Wine Spiced Bundt Cake
For one large bundt pan

Ingredients: 
250 g butter (soft)
150 g hazelnuts
50 g candied orange peels
250 g flour
2 tsp. baking powder
30 g cocoa powder, unsweetened
2 tsp. gingerbread spice mix
150 g sugar
50 g muscovado sugar
1 pinch salt
100 g marzipan
5 eggs
150 ml red wine
2-3 tbsp. confectioners’ sugar

Directions:
Grease the bundt pan with butter and dust with flour. Chop the nuts coarsely and spread on a baking sheet. Bake at 175 C / 350 F for 7-10 minutes until golden brown. Remove from the oven and let cool. Finely chop the candied orange peels. Add the flower, baking powder, cocoa and spice mix.
In another bowl, combine butter, sugar, muscovado sugar and salt in a bowl. Chop or tear apart the marzipan and add as well. Combine everything and stir with a handmixer until foamy. Add the eggs one by one and combine. Then, add the flour-mix and the red wine, alternating between the two, and incorporate. Fold in the nuts. Pour dough into the prepared pan and bake at 175 C / 350 F for about 50 minutes (insert a stick to check on doneness).
Remove the bundt from the oven and let cool for 20 minutes on a wire rack before turning over and removing from pan. Dust with confectioners’ sugar and mulled wine.

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