250g butter, 250g plain flour, 2 tsp baking powder, 250g icing sugar, 4 eggs, 1/3 cup cocoa powder, 1 3/4 cups red wine, 1/4 cup stem ginger, 2 tsp allspice, 2 tsp ground ginger, 3 tsp cinnamon, 1/2 tsp pepper, 1/2 tsp salt, 150g marscapone, juice and zest of 1 orange
Serves: 10 Preparation: 1 hour
The lovely and fabulous @tiger_tea and I were recently discussing alternatives to Christmas fruit cake this week. Quite frankly, I love a nice slice of fruit cake at Christmas, especially with a slice of cheddar on the top (oh come on, you know by now that for me, cheese goes with everything!) but as not everyone likes it, I present this magnificent alternative. After all, what is more Christmassy than mulled wine? Booze, spice, citrus, warmth. OH MY LORD! GET IN MY BELLY! This cake is rich and dark with a layer of creamy orange marscapone in the centre.
1) Sift together the dry ingredients and chop the crystallised ginger.
2) Cream the butter and sugar together, and then whisk in the eggs, wine and orange zest.
3) Beat in the dry ingredients and the ginger bit by bit.
4) Pour into two cake tins and bake for 40 minutes at 175 degrees, until a skewer comes out clean. Set aside to cool. Your house will smell incredible. You're welcome.
5) Whip together the orange juice and marscapone and sweeten to taste with a little sugar. Leave to firm in the fridge at the cake cools, then use to sandwich the two halves together.
6) Dust the surface of the cake with a little cinnamon, cocoa powder and icing sugar mixture.