Mulled wine in cake! Yes you read that right. This gorgeous mulled wine traybake cake is a fabulous easy moist sponge cake with a drizzle of mulled wine over the top. The Christmas traybake is then topped with a creamy cream cheese buttercream and decorated with dried orange slices, star anise, fresh rosemary and fresh redcurrants.
Grease and line a 9-inch x 12-inch traybake tin with greaseproof paper.
Cream together the 380g of butter and the 340g of sugar until smooth (in a mixer or by hand).
Mix in the 4 medium eggs, one at a time, followed by the 0.5 tsp of vanilla extract.
Sieve in the 375g plain flour, pinch of salt, 0.5 tsp of baking powder and 0.5 tsp of all the spices.
Gently stir in the 60ml milk.
Add the mixture to the prepared tin and level. Lightly tap on the worktop to remove any large air bubbles.
Bake in the oven for 35-45 minutes until golden brown. Use a cake tester to make sure the middle is baked through. (If browning too quickly cover with silver foil for the remaining time)
Once baked, remove from the oven and leave to cool in the tin while you make the drizzle.
Mulled Wine Drizzle
Add the 150g mulled wine and 4 tablespoons of sugar together in a saucepan and cook on a low/medium heat until it starts to thicken slightly and turn more into a syrup.
While the cake is still warm, use a skewer or tooth pick to make holes all over the cake, about 2cm apart and only halfway down through the cake’s depth.
Using a pastry brush, brush the top of the cake with the mulled wine. Repeat additional layers until all the mulled wine mix is used. Leave the cake to cool and for the drizzle to soak in.
Making the Cream Cheese Buttercream and Decorations
Using a stand or hand mixer, beat the 125g unsalted butter and 150g icing sugar together to make a smooth buttercream.
Drain off any excess water in the 180g of cream cheese and add it to the buttercream mix along with the 1 teaspoon of vanilla extract.
Beat again until smooth and pop it in the fridge to set slightly.
When the cake is cool, smooth the cream cheese buttercream across the entire top using the back of spoon.
Add your decorations and serve.
Video
Notes
The cake can be made up to 3 days in advance. Add the cream cheese buttercream and decorations on the day of serving.
Store somewhere cool.
Makes 16 medium size slices but you can make this cake stretch further.