Mulled Wine Cake – Glühweinkuchen

This old fashioned German Mulled Wine Cake is a delicious blend of cake, chocolate, and spiced wine. Perfect for cold winter days! Enjoy with a cup of coffee, tea, or just make a larger batch of mulled wine.

What You’ll Need

Mulled Wine

• ½ cup RED WINE
• 1 tablespoon RUM
• 1 medium ORANGE (ZEST + JUICE)
• 1 CINNAMON STICKS
• 3 CLOVES
• ¼ cup SUGAR

Ingredients for the Cake

• 4 ounces SEMI-SWEET CHOCOLATE *I used chocolate chips*
• 1 ½ cups (3 sticks) BUTTER unsalted, room temperature
• 1 ½ cups SUGAR
• 6 large EGGS
• 1 tablespoon VANILLA EXTRACT
• 3 cups FLOUR (all-purpose)
• 1 tablespoons BAKING POWDER
• ½ teaspoon SALT

For The Icing

• 2 cups POWDERED SUGAR
• 2-3 tablespoons LEMON JUICE

How To Make Mulled Wine Cake

Prep

• Preheat the oven to 350° Fahrenheit. Grease and lightly flour a bundt cake form. Set aside.

Mulled Wine

1. Combine wine, rum, orange juice, orange zest, cinnamon sticks, cloves, and sugar in a saucepan. Bring to a boil. Simmer for 2-3 minutes.
2. Remove from heat and let cool. Strain mulled wine through a sieve. Cover and set aside.

Cake Batter

1. Add chocolate chips to a food processor and blend until they look like bread crumbs. Set aside. (You can also do this by adding them to a zip lock bag and crushing the chocolate with a rolling pin.)
2. In a large bowl and combine butter, sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until smooth.
3. Add eggs one at a time and continue to beat on medium speed.
4. Mix in flour, baking powder, and salt. Beat until well combined.
5. Add mulled wine and beat on low speed. Fold in chopped chocolate.
6. Pour the mixture into the bundt cake pan. Bake for 40-45 minutes. Transfer onto a wire rack to cool. Leave to cool completely.

Icing

1. In a medium bowl whisk powdered sugar and lemon juice until smooth and creamy.
2. OPTIONAL – In a small separate bowl combine a few tablespoons of powdered sugar with a couple of teaspoons of red wine. Whisk till smooth. Drizzle the red wine over the white ice. It’ll add an extra boost of flavor and look pretty, too.
3. Drizzle icing over the Mulled Wine Cake. Serve and enjoy.

Store and Keep

The best way to store Mulled Wine Cake is to keep it covered in a cake pan with a lid or in an airtight container. You can keep it covered at room temperature for 4-5 days.

Freezing Mulled Wine Cake

• You can freeze the entire cake (do not add the frosting before freezing). Wrap the Mulled Wine Cake first with a layer of plastic wrap. Then wrap the cake again with aluminum foil. The cake will last for up to three months in the freezer. (Don’t forget to date the cake when you freeze it.)
• You can also freeze individual slices of cake using the same double wrap procedure. If you do that I suggest to ice the cake after defrosting it.
• When it’s time to defrost the Mulled Wine Cake, allow it to saw in the fridge. Once thawed remove it from the fridge and allow it to rise to room temperature.
• Make a quick frosting and drizzle it on over the cake.

More German Dessert Recipes

• Streuselkuchen
• Vanillekipferl
• Strudel Cookies
• German Cherry Crumb Cake
• Cherry Pound Cake
• Thumbprint Cookies – Augenzeugen

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Mulled Wine Cake

Rate Recipe

Prep Time 25 minutes

Cook Time 45 minutes

Total Time 1 hour 10 minutes

Servings 16

Course Dessert

Author Maike

Pin Recipe for Later

Ingredients

Mulled Wine

• ▢ ½ cup red wine
• ▢ 1 tablespoon rum
• ▢ 1 large orange zest + juice
• ▢ 1 cinnamon sticks
• ▢ 3 whole cloves
• ▢ ¼ cup sugar

Cake Batter

• ▢ 4 ounces semi-sweet chocolate *I used chocolate chips*
• ▢ 1 ½ cups (3 sticks) butter unsalted, room temperature
• ▢ 1 ½ cups sugar
• ▢ 6 large eggs
• ▢ 1 tablespoon vanilla extract
• ▢ 3 cups flour
• ▢ 1 tablespoons baking powder
• ▢ ½ teaspoon salt

Icing

• ▢ 2 cups powdered sugar
• ▢ 2-3 tablespoons lemon juice

Instructions

Prep

• Preheat the oven to 350° Fahrenheit. Grease a bundt cake form. Set aside.

Mulled Wine

• Combine wine, rum, orange juice, orange zest, cinnamon sticks, cloves, and sugar in a saucepan. Bring to a boil. Simmer for 2-3 minutes. Remove from heat and let cool. Strain mulled wine through a sieve. Cover and set aside.

Cake Batter

• Add chocolate chips to a food processor and blend until they look like bread crumbs. Set aside.
• In a large bowl and combine butter, sugar, and vanilla extract and beat with an electric mixer on medium-high speed until smooth.
• Add eggs one at a time and continue to beat on medium speed. Mix in flour, baking powder, and salt. Add mulled wine and beat on low speed. Fold in chopped chocolate.
• Pour batter into the pre-greased cake pan. Bake for 45 minutes. Transfer onto a wire rack to cool completely.

Icing

• In a medium bowl whisk powdered sugar and lemon juice until smooth and creamy. Drizzle icing over the Mulled Wine Cake. Serve and enjoy.

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Nutrition

Calories: 474kcal | Carbohydrates: 61g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 118mg | Sodium: 261mg | Potassium: 203mg | Fiber: 2g | Sugar: 41g | Vitamin A: 685IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 2mg

Keywords Bundt Cake, Christmas Cake, Glühweinkuchen, Gugelhupf

CategoriesDessert

Cuisine German

Tools

electric mixer

Bundt Cake Pan (12 cup)

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