It's been a while since my last post. I do apologise for the long absence. Life got crazy and I got lazy but I s*#@r I will strive to add on new posts and more recipes on a more regular basis. It was the Christmas Holidays that I chanced upon this recipe in Food and Travel magazine. I have always wondered what to do with leftover red wine from the Christmas holidays and this recipe is the perfect answer! I had some good wine left over and promptly put it to use in this recipe!
Ingredients
280g plain flour
1/2 tsp baking powder
2 tsp baking soda
1 heaped cup of cocoa powder
200g butter
400g soft brown sugar
4 eggs
400ml red wine
1. Preheat oven to 180 deg celcius. Grease a 10 inch bundt pan and lightly dust with flour.
2. Sift flour, baking powder, baking soda and cocoa powder thrice.
3. Cream butter and sugar till creamy, then lower speed and add beaten eggs very slowly. Continue beating and gradually incorporate wine and flour mistures alternately, until well mixed.
4. Pour batter into prepared cake pan and bake for 50 to 60 mins until a cake tester inserted into the cake centre comes out clean. Allow to cool before unmoulding.
