Spiced Red Wine Cakeis a very traditional cake in Palatinate Germany, the wine region where I come from. This cake has always been a favorite of mine. We even served it at my wedding. I was in heaven after I found this recipe since my old red wine cake recipe lacked in taste after the necessary high altitude baking adjustments.Red wine cake doesn’t taste like wine and is safe to eat for kids, don’t worry. The alcohol evaporates during the baking time. Chocolate and gingerbread spices are the dominant flavor components. To keep it moist I added some crystallized ginger and dates which turned out to be an ingenious addition. It added an extra layer off flavor to this spiced red wine cake that I would not want to miss anymore.Serve this spiced red wine cake topped with some whipped cream and a good cup of coffee. I am sure it will also become one of your favorites.Enjoy!
|Spiced Red Wine Cake with Dates and Ginger||
- 1⅛ cup (250 g) butter, unsalted
- 2 cups (250 g) confectionery sugar
- 4 eggs, large
- 2 cups 1½ Tablespoons (250 g) flour
- 1 pinch salt
- 2 teaspoons baking powder
- ⅓ cup 1 Tablespoon unsweetened cocoa powder
- 1½ teaspoon ground allspice
- 1 pinch red chili powder
- 3 teaspoons cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon pepper
- 1¾ cup red wine ( I used Merlot)
- ½ cup dates, chopped
- ¼ cup crystallized ginger, chopped
- Preheat your oven to 350 F. Grease 9 inch loaf pan.
- In a separate bowl mix together all the dry ingredients on the ingredients list from flour to pepper. Set aside.
- Cream butter and sugar in a stand mixer for about 4 minutes on medium high speed. Add the eggs one at a time.
- Add the flour mixture in three steps to the butter mixture, alternating with the red wine. Make sure to finish with the flour mixture. Don’t over mix!
- Whisk in the dates and crystallized ginger.
- Pour batter into the loaf pan and bake for 40-45 minutes or until a wooden skewer inserted into the batter comes out clean.
Adapted from chefkoch.de.