Traditionally enjoyed during the festive season, this cake has a rich history in German baking. It’s a delicious way to use up leftover mulled wine or Glögg, turning what might have been waste into a delightful treat.
Rotweinkuchen is known for its moist texture and unique flavor, a testament to the resourcefulness and creativity of traditional German bakers. It perfectly captures the spirit of making the most out of every ingredient, especially during times of celebration.
In my version of Rotweinkuchen, I blend the richness of dark chocolate chips with the aromatic warmth of homemade cookie spice and the deep, complex flavors of mulled wine. The result is a cake that’s not just a joy to bake but also a delight to eat. It’s a symphony of flavors, with the cocoa and almond meal providing a lovely, nutty background to the spiced, wine-infused batter.
This cake is my little twist on tradition, adding a bit of post-Christmas magic to a classic recipe. As the cake bakes, it fills the kitchen with a comforting aroma that's both familiar and inviting, a reminder of holiday gatherings and cozy evenings. Drizzling the cooled cake with wine and lemon icing, then topping it with fresh lemon zest, adds layers of flavor and texture.
It’s a celebration in every slice, perfect for sharing with family or enjoying with a cup of tea on a quiet winter afternoon. This Rotweinkuchen isn’t just a recipe; it's a warm embrace during the chilly post-holiday season, keeping the festive spirit alive just a little bit longer.
Ingredients:
(Make 4.5 inch X 8.5 inch loaf)
Unsalted Butter, 120g + More For Greasing
Granulated Sugar, 50g
Light Muscovado Sugar, 50g
Eggs, 2
Egg White, 1
Unbleached All Purpose Flour, 100g
Baking Powder, 2 TSP
Almond Meal, 50g
High Quality Cocoa Powder Preferably Valrhona or Callebaut, 1/2 TBSP
Sea Salt, Pinch
Cookie Spice Blend Homemade, 1 TSP
Glögg or Mulled Wine, 60g + 2 TBSP
Pure Vanilla Paste, 1 TSP
High Quality Dark Chocolate Chips 70% Preferably Valrhona or Callebaut, 70g
Fresh Orange Zest, 1 Orange
Icing Sugar, 50g + 50g
Fresh Lemon Juice, 2 TBSP
Fresh Lemon Zest, 1 Lemon
Equipment:
Oven
4.5" X 8.5" Loaf Pan
Hand / Stand Mixer
Directions:
Please visit my "Cookie Spice Blend" page for the recipe.
Please visit my "Mulled Wine" page for the recipe.
Please visit my "Glögg" page for the recipe.
Preheat oven to 180 degree celsius or 350 fahrenheit.
Lightly grease a loaf pan with butter.
Lined with parchment paper on the bottom as well as the sides.
Cream butter in a large bowl using a hand or stand mixer until it is mayo consistency.
Add in the sugar and continue creaming until everything is well combined, light and fluffy.
Next, whip in the eggs and egg white until homogenous.
In a large bowl, mix flour, baking powder, almond meal, cocoa powder, salt and cookie spice blend until well combined.
Fold the flour mixture, 1/2 portion at a time, into the butter mixture until fully incorporated.
Followed by 60g of Glögg or Mulled Wine, vanilla, chocolate chips and orange zest.
Transfer into the prepared loaf pan.
Level the top with a spatula.
Wack into the oven and bake for 25 to 30 mins or until the top is browned and passes the skewer test. It will crack a little at the top.
Remove from oven and set aside to cool completely.
While the cake is cooling down, mix 50g of icing sugar with 2 TBSP of Glögg or Mulled Wine. Depending on the consistency, adjust the amount of icing sugar and wine as different brands react differently.
Repeat the same for lemon juice.
Once the cake has cooled down completely, umold onto a serving plate.
Drizzle the wine icing and lemon icing over the cake.
Lastly, grate some lemon zest over the cake.
Slice and enjoy.
Making use of leftover mulled wine to make a wonderful post-Xmas cake, why not?