Red Wine Bundt Cake

This is a family recipe that my mom used to bake quite often. I like it especially in January as the cinemon flavour keeps the Christmas spirit alive a bit longer.


  • 250g margarine or butter
  • 200g sugar
  • 4 eggs
  • 1 tsp. vanilla
  •  280g flour
  •  4 tsp. baking powder
  •  1 tsp. cinnamon
  • 1 tsp. dutch processed cacao powder
  •  80 g finely ground hazelnuts
  • 1/2 cup red wine
  • 3 ½  squares of semi-sweet chocolate, finely chopped.


Beat margarine and sugar until fluffy. Add the eggs, one at a time and the vanilla. Combine flour, baking powder, cacao and hazelnuts and pulse into the margarine/egg/sugar mixture, ½ cup at a time. Gradually also add the red wine. Add the chopped chocolate and pour into a greased loaf pan.Bake at 340ºF for 1 hour.

When cooled off dust with powder sugar before serving.


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