European·Dessert
Spiced Mulled Wine Cake
A festive and 'rustic' holiday cake that infuses traditional mulled wine flavors—red wine, brandy, and warming spices—into a moist, tender crumb finished with a vibrant red wine glaze.
Prep
20m
Cook
45m
Total
65m
Serves
8
Method
- 01
Combine red wine, brandy, whole cloves, allspice, and star anise in a saucepan over medium heat. Bring to a bare simmer, then reduce heat to low and steep for 15 minutes. Reserve 2/3 cup of the hot wine for the batter and let the remainder cool for the icing.
Watch · 0:17
- 02
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, brown sugar, white sugar, salt, baking soda, cinnamon, ground ginger, and a pinch of cayenne until evenly distributed.
Watch · 1:38
- 03
Add the orange zest, vegetable oil, and beaten eggs to the dry ingredients. Stir with a fork or spatula for about a minute until the flour mostly disappears and a thick base forms.
Watch · 2:25
- 04
Pour 2/3 cup of the still-hot infused wine into the mixture. Whisk until the batter is shiny, smooth, and relatively thin.
Watch · 3:15
- 05
Transfer the batter into a generously oiled cake pan lined with parchment paper. Tap the pan on the counter to release air bubbles. Bake in a 350°F (175°C) oven for 25 to 30 minutes, or until a skewer inserted into the center comes out clean.
Watch · 4:14
- 06
Let the cake cool completely. Whisk together powdered sugar and about 3 tablespoons of the cooled infused wine to create a pourable glaze. Drizzle the icing over the cooled cake and let it set before slicing. Garnish with a light dusting of cocoa powder or grapes if desired.
Watch · 6:00
From Chef John
“This is what we call in the business a rustic cake, which is Chef speak for something that's not quite as good but way way easier.”
“You are, after all, the boss of your wine cake's gloss.”
“It really doesn't taste like red wine, but it also doesn't not taste like red wine.”