Red Wine Chocolate Pound Cake
- Cake batter
- 1 cup butter
- 1 cup natural cane sugar
- 3 teaspoons baking powder
- 2 tablespoons cacao powder
- 6 eggs
- 1/2 cup minus two table spoons red wine
- 1 1/2 teaspoons vanilla extra
- 2 1/2 cups whole spelt flour
- 1 teaspoon cinnamon
- 1/2 cup chopped semi-sweet chocolate
- Lemon icing
- 1 cup powdered cane sugar
- 2-3 tablespoons lemon juice
- Preheat your oven to 200u0b0C/375F. Separate the egg whites from the egg yolks. Whip the egg whites to soft peaks. In a large bowl cream together the butter and sugar until light and fluffy. Add the egg yolks one at the time mixing in between each addition. Mix in the cinnamon, vanilla, baking powder, cacao powder and red wine. The mixture should be very smooth, almost like chocolate frosting. Now mix in the flour until there are no lumps left. Set your kitchen mixer aside, get your spatula out and carefully mix in the egg whites. Pour into a 12-14 cup pound cake tin and bake for 55 minutes to an hour. Let cool completely before pouring on the glaze.
- In a small bowl mix together the sifted powdered sugar and lemon juice. Start with one tablespoon and increase if needed.
batter, butter, natural cane sugar, baking powder, cacao powder, eggs, red wine, vanilla extra, flour, cinnamon, semisweet chocolate, lemon icing, powdered cane sugar, lemon juice
Taken from food52.com/recipes/32608-red-wine-chocolate-pound-cake (may not work)