Make-ahead mulled wine cake
==== REZKONV-Recipe – RezkonvSuite v0.99.3
Title: Make-ahead mulled wine cake 
Categories: Cake
Yield: 12 Slices
========================THE NIGHT BEFORE========================
500 ml Full-bodied, sweet port (I used
Cockburn’s Special Reserve); 18 fl oz
1 Mulled wine bag (or make your own, see
Know-how, right)
1 medium Orange
1 teasp. Whole cloves
200 grams Each sultanas, currants and raisins 8 oz
250 grams Bag ready to eat prunes, chopped
100 grams Glace cherries, quartered; 4 oz
100 grams Pot chopped mixed peel
========================THE DAY YOU BAKE========================
200 grams Butter, softened; 8 oz
200 grams Dark muscovado sugar; 8 oz
4 Eggs, beaten
250 grams Plain flour; 9 oz
1 teasp. Cinnamon
2 teasp. Mixed spice
Good pinch ground cloves
Thumb-size piece root ginger, finely grated
==============================SOURCE==============================
>
BBC Good Food Magazine, November 2005
— Edited *RK* 10/28/2005 by
— Ulrike Westphal
1 Soak the fruit the night before you bake the cake; pour the port
into a saucepan and drop in the mulled wine bag, a strip of orange
zest (keep the orange for the next day) and the cloves. Bring to the
boil, then take off the heat and allow the flavours to steep for 15
mins. Mix the dried fruit and peel in a large bowl, and strain the
hot mulled port onto it. Discard the mulled spices and orange peel.
Cover the bowl with cling film and leave at room temperature to
absorb overnight.
2 Heat oven to 160 °C/fan 140 °C/gas 3. Grease and line the bottom
and sides of a deep 20 cm cake tin with a double layer of baking
parchment. Wrap the outside of the tin in a double layer of baking
parchment or brown paper. Beat the butter and sugar until light and
creamy, then gradually beat in the beaten egg, adding a little flour
if it starts to curdle. Finely grate the rest of the orange zest and
fold in with the rest of the ingredients and the soaked fruit.
Discard any excess port if your fruit hasn’t absorbed it all. Spoon
into the tin, smooth the surface with the spoon and make a slight
dip in the middle. Bake for 30 mins.
3 Turn the oven down to 150 °C/fan 130 °C/gas 2 and bake for a
further 1 1/2-1 3/4 hrs until dark golden brown and an inserted
skewer comes out clean. / cracks that appear will close up as the
cake cools, Leave to cool in the tin, then remove and keep wrapped
in an airtight container until Christmas.
:PER SLICE 565 kcalories, protein 7g, carbohydrate 91g, fat 17g
saturated fat 10g, fibre 3g, added sugar 28g, salt 0.46g
:ICING YOUR CAKE: Look out for 3 simple but stunning ways to
decorate your cake, or a plain ready-made 20 cm cake, in December
issue of Good Food.
:KNOW-HOW: To make your own mulled wine spice bag, place a broken
cinnamon stick, a few cloves, allspice berries and a whole nutmeg in
the middle of a 20 cm square of muslin. Bring the edges of the
fabric together to make a pouch and tie with string.
:EASY
:PREP: 20 mins plus overnight soaking
:COOK: 2 – 2 1/4 hrs
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