December 17, 2004
a new holiday tradition...
Sunday, December 12
It is almost mid December and it has been a bit chilly here, especially in the evenings. In cold winter evenings (and sometimes during the day, too) I think of Gluehwein, or mulled wine. And now I had a cup of Gluehwein over a slice of Gluehweingugelhupf, or mulled wine cake.
I got this recipe (in Japanese) on the website of Juchheim, a German confectionery company in Japan that dates back to 1921 when a German couple founded what was now one of the large company that has numerous outlets throughout the country. I am not certain if they sell this Gluehwein cake in their shops, but I think that they, as a German confectionery manufacturer based in Japan, just intend to introduce recipes for traditional German sweets and snacks to Japanese people, in Japanese on their website.
When I first found this recipe, I was really thrilled, as I thought the idea of cake with Gluehwein terrific. As it turned out, however, the cake itself is just a chocolate cake whose batter is similar to that of regular pound cake, and it is brushed with mulled wine after it has been baked. Maybe it wouldn't be that exciting then, I thought for a moment, but I decided to try anyways, just because the cake seemed very Christmasy and suitable to the Advent season, or so they claim.
The cake was very simple to make; creaming butter and sugar, beating in eggs, adding melted chocolate and cream, then folding in dry ingredients (flour, ground almonds, cocoa powder, ground cinnamon, etc) along with chopped candied orange peels. I made only a little batter and ultimately had one cake in a small fluted round pan and another in a small muffin cup.
As for the mulled wine, in the recipe, ingredients are listed in only tiny winny amounts just enough to give a light brush on the cake, but it seemed impractical to me to make mulled wine using less than one fluid ounce of red wine and zest of 1/40 of an orange, and such. So I simply used a cup of wine to make enough mulled wine for both the cakes and myself.
And the cakes were really good. In fact a lot better than I had thought for a regular chocolate cake brushed with a bit of wine. The cake was tasty as is - moist and not too heavy, and the pair of chocolate and candied orange peels was good as ever with an underlying subtle cinnamon flavor. The taste of mulled wine wasn't immediately noticeable, but rather blended in with the chocolate and spice as a whole. As was expected, a glass of mulled wine indeed accentuate the matching flavor in the cake, just like sweet wine has done to the cake made with the same sweet wine. This could probably become one of such cakes that I'd enjoy before or after Christmas, or any given time in the cold winter.
posted by chika at: 12/17/2004 01:55:00 AM