50 g cranberries, dried, or golden raisins
1 tbsp. rum
250 g butter (unsalted), at room temperature
175 g sugar
1 tsp. vanilla extract
1 tsp. cinnamon, ground
1 pinch salt
120 g all-purpose flour
50 g whole wheat pastry flour (or also all-purpose flour)
80 g hazelnuts
1 tbsp. cocoa
16 g baking powder
150 – 175 ml red wine, dry and fruity
50 g semisweet chocolate, finely chopped
125 g caster sugar
2 – 3 tbsp. red wine
Soak cranberries or raisins in rum.
Preheat oven to 175 C/350 F. Adjust rack to second lowest tier. Grease and flour Bundt cake or Gugelhupf form (1 3/4 l/60 fl. oz).
In food processor, grind hazelnuts together with 50 g of the flour (there may be some bigger pieces left). Sift together rest of flour, cocoa and baking powder in small bowl. Add ground nuts and stir to combine.
With hand held or stand mixer, whisk butter, sugar, cinnamon and salt, until very fluffy, at least 6 minutes. Add vanilla extract and eggs, one at a time, mixing well after each addition, until mixture is very smooth and creamy.
Stir in flour mixture in 3 additions, alternating with red wine, until combined. Fold in chocolate and soaked cranberries (or raisins).
Fill dough into cake form, smoothing top with rubber spatula. Bake for 45 – 50 minutes, until needle comes out clean.
Let cake cool in cake pan for 10 minutes, then turn out onto wire rack. Let cool completely.
ICING: Mix powdered sugar and red wine, until smooth. Pour over top of cake in irregular pattern. (The pink icing looks pretty, but I like it less sweet, therefore I omitted it in my cake.)
I adapted the recipe for “Rotweinkuchen” from “Für jeden Tag” magazine.