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winter cakes
What’s better than some soft crumbly cake with chocolate, spices and morello cherries for winter days especially when coming as half a dozen? I filled my baking tin for six small bundt cakes with a load of creamy dough and fresh morello cherries - topped with a vanilla icing.
Prep Time30 minutes
Cook Time25 minutes
ingredients:
for the cakes:
  • 180 g butter
  • 140 g sugar
  • 10 g vanilla sugar
  • a pinch of salt
  • 3 eggs
  • 190 g all-purpose flour
  • 20 g cocoa
  • 1 tsp baking powder
  • 2 tbsp milk
  • 1/4 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground mace
  • about 200 g pitted morello cherries
for the icing:
  • 100 - 150 g icing sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
equipment:
  • a handheld electric mixer
  • a baking tin for 6 small bundt cakes
how to:
  • Preheat the oven to 160° C w/ fan.
  • Drain the pitted morello cherries.
  • Mix the flour, the cocoa, the baking powder & all the spices.
  • Mix the butter, the sugars & the salt with a handheld electric mixer until combined.
  • Add eggs & mix again.
  • Pour the mess in the bowl w/ the flour mix, add the milk & combine everything.
  • Oil the baking tin.
  • Spoon the mess carefully in the baking tin.
  • Level the surface & put morello cherries on top (about 6 per cake).
  • Press the morellos into the mess - carefully!
  • Put the baking tin into the preheated oven & let it bake for about 20-25 min.
  • Let the baking tin cool down for about 10 min,
  • Then turn it over & let the cakes drop out.
  • Let them cool down to room temperature.
  • For the icing combine milk & vanilla extract & add the icing sugar - always a heaped tablespoon. Mix until soft & creamy; spoon all over the cakes.
Notes
Prep Time: Includes the preparation of the cakes as well as the icing.
Ground spices: If you like somewhat less spicy notes in the cakes just take only 50% of the ground spices.
Icing: When using only 100 g icing sugar the icing will get rather runny & will get soaked up by the cakes. Add more icing sugar for a more sticky icing.
The cakes are fine for about 2-3 days at room temperature. You may also store them in your fridge.
Sorry: no experience w/ freezing!
(Depending on former cake adventures I recommend not to freeze the cakes!)