Gingerbread bundt cake with mulled wine cherries

Celebrate Christmas with this festive cake! This gingerbread cake (Lebkuchen) is spiced with ginger, nutmeg, cardamom, cinnamon and cloves. Its bite evokes the taste and aroma of the famous German gingerbread, Lebkuchen, but this cake is much juicier. What you can expect from this gingerbread cake filled with cherries with mulled wine (Glühwein) is: juicy, chocolatey, fluffy, Christmas, aromatic and very easy to make.

Just on the weekend of the first advent, and as is often the tradition on this blog, we kick off. exit to the Christmas recipes! Friends, if you like gingerbread, this cake is for you! It’s packed with Christmas spices and to do so your taste buds will automatically be in holiday mode. So will your house with the smell that it will give off when you bake it!

Imagine the taste of a gingerbread cookie and then multiply that by 2! This Lebkuchen sponge cake is soft, fluffy, and full of warm Christmas flavors. Since Lebkuchen can be somewhat dry, I wanted to add the juicy touch of cherries to the filling. In addition, the cherries have been soaked in hot spiced wine (Glühwein), which is the second Christmas icon in Germany. The taste of this cake is out of the ordinary! I assure you.

And I tell you, even though (now you are going to laugh) I do not like Lebkuchen or gingerbreads in general. But I have managed to give this recipe an extra different touch with the cherries and the chocolate pieces inside the dough, which make the balance of flavors excellent, as well as the balance of textures.

By the way, the cherries are in a jar. Buying fresh cherries now would be crazy. Jarred cherries (Schattenmorellen) are very famous in Germany and are used in many classic cakes. You can find them in German supermarkets such as Lidl or Aldi, they are large jars of cherries in their juice. The hot spiced wine here is also found in all supermarkets, but if you can’t find it, in this cupcake recipe I explain how to do it:

https://caudesucre.com/en-gb/mulled-wine-gluhwein-cupcakes/

If you have tried this recipe, leave me a comment so I know if you liked it! You can also upload a photo to Instagram using the hashtag #caudesucre and tag @caudesucre so you can see them. I love to read you and see your creations !!

Sweet dreams,

Print Recipe

Gingerbread bundt cake with mulled wine cherries

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Bundt cakes – German

By Raquel Ramos – Serves: 12

Prep Time: 20 min. – Cooking Time: 50 min. – Total Time: 1h 10 min.

Celebrate Christmas with this festive cake! This gingerbread cake (Lebkuchen) is spiced with ginger, nutmeg, cardamom, cinnamon and cloves.

Ingredients

• FOR THE CAKE:
• 1 jar of cherries (370 g drained weight)
• 2 tablespoons of brown sugar
• 100 ml of hot spiced wine (Glühwein)
• 150 g of soft butter + something for the pan
• 150 g brown sugar
• 1 Teaspoon vanilla extract
• 1 pinch of salt
• 3 eggs
• 225 g of flour + something for the pan
• 1.5 teaspoons baking powder
• 30 g unsweetened cocoa
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon of nutmeg
• 1/4 teaspoon ground cloves
• 1/4 of teaspoon of ground cardamom
• 100 g of high quality chocolate (at least 77%), chopped into not too fine pieces
• 50 ml of sparkling mineral water
• FOR THE ICING:
• 20 g unsweetened cocoa
• 60 g icing sugar, sifted
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon of nutmeg
• 1/4 teaspoon ground cloves
• 1/4 of teaspoon of ground cardamom
• A bit of milk

Instructions

1

For mulled cherries, drain the cherries. Put the sugar in a nonstick skillet and let it caramelize over medium heat. Pour in the mulled wine and mix until the caramel has dissolved.

2

Add the cherries and simmer for another 5 minutes. Cover and let stand until room temperature.

3

Preheat the oven to 170 degrees. Grease the mold with butter and sprinkle with flour. I have used a 2 liter capacity Bundt pan.

4

Beat the butter, brown sugar, vanilla, and salt until creamy. Add the eggs, one at a time.

5

Sift the flour with the baking powder, cocoa, and spice mix.

6

Pour the cherry wine into a glass and add the 50 ml of sparkling water.

7

Add the flour mixture along with the liquid to the butter and egg mixture. Mix until smooth. Gently stir in the chopped chocolate.

8

Pour 1/3 of the batter into the pan, sprinkle 1/3 of the cherries on top and top with another 1/3 of the batter. Place 1/3 of the cherries on top and cover with the rest of the dough. Spread the remaining cherries on top and press lightly until they sink in.

9

Bake in the preheated oven for about 45-50 minutes. Do the toothpick test before removing it from the oven.

10

Remove from the oven and let it rest for 10 minutes. After 10 minutes, remove the mold. Let cool completely on a wire rack.

11

For the cocoa and spice glaze, mix the icing sugar, cocoa and ginger spices. Add milk gradually, mixing until it forms a thick frosting.

12

Pour the topping over the cooled cake.