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German Christmas cake with Gluewhein


This cake is laced with Gluewhein (spiced mulled wine).
So that the cake rises, it is important that the Gluewhein is cooled before adding to the cake mixture.
It requires a cake tin with a 2 litre volume.


125 ml red wine
1 small piece of a cinnamon stick
1 strip of lemon and orange rind
220 g sugar
100 g dark baking chocolate
250 g soft butter
5 egg yolks
250 g flour
1 tsp baking powder
5 egg whites

melted butter and flour for the baking tin
powder sugar for sprinkling



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