Rotweinkuchen (Red Wine Cake)
- 300g butter
- 300g caster sugar
- 300g plain flour
- 6 eggs
- 1 pack baking powder (or half a tsp)
- 1 pack vanilla sugar (tsp of vanilla essence will do in a pinch)
- 1 tsp cinnamon
- 200g grated chocolate (can use more/less depending on taste, I prefer it with less)
- 200g ground nuts (100g chopped mixed nuts and 100g ground almonds works very well too)
- 125ml red wine (or 2/3 cup) – wine does not have to be of any remarkable quality
- Optional – 1 jar drained sour cherries (it works well, but is completely optional – personally I prefer it without)
Mix everything together in large mixing bowl, pour into greased cake tin. Bake at 175C for 1 hour.
Test center of cake with skewer/sharp knife to make sure cake is baked completely through – i.e. no cake mixture stays on the skewer/blade when it is pulled out. If it does, bake further.
Allow to cool before cutting.