Redwine Guglhupf cake


200 g butter
200 g cane sugar
4 eggs
250 g organic Grano whole wheat flour
1 tsp baking powder
1 tsp cinnamon
5 tbsp cacao
1/8 l red wine

Combine butter and sugar, add eggs gradually until batter is light and creamy. Mix flour, baking powder, cinnamon, cacao and red wine to mixture. Brush Guglhupf cake tin with melted butter. Dust tin lightly with crumbs, shake of excess. Spoon batter into tin. Preheat oven to 200oC and bake for about one hour.

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