Prep: 20 minutes Cook: 1 hour 30 minutes
Preheat oven to 180 degrees C.
Ingredients
Serves: 16
250g butter
1 cup (250g) sugar
1 teaspoon vanilla essence
4 eggs
2 cups (250g) flour
1 tablespoon baking powder
2 teaspoons cinnamon
2 teaspoons cocoa
100g chocolate chips
125ml red wine
Icing:
apricot jam
chocolate cake icing
Preparation
Melt the butter in a large bowl and stir with a big spoon until fluffy. Gradually add the eggs, sugar and vanilla, stirring constantly.
In another bowl mix the flour with the baking powder and sieve. Add the cinnamon and cocoa to the flour, mix well and all fold into the egg, butter and sugar mixture. Finally, pour in the red wine.
Pour the dough into a greased bread tin and bake in the preheated oven for about 90 minutes. Do a toothpick test; push a toothpick into the centre of the cake. When dough no longer sticks to the toothpick the cake is ready.
Remove the cake from the tin and allow to cool.
When the red wine cake has cooled, brush with apricot jam and then cover with chocolate cake covering. The red wine cake tastes great even without the covering.
Filed under: food
looks easy and delicious. I’d skip the icing and add a big dollop of King Island cream instead
That sounds like a delicious change! Unfortunately I can’t eat it in any form (Type2). However I made some date muffins this pm using stevia and lupin flour. Not bad – they needed a tad more stevia.