Preparation
- Preheat the oven to 180 °C (conventional). Grease a small loaf tin (about 20 cm) and dust with breadcrumbs.
- Beat the butter with the sugar and vanilla sugar until pale and fluffy, then add the eggs one at a time, mixing each in for about 1 minute.
- Stir in the cinnamon, rum, red wine and chocolate sprinkles.
- Mix the flour, baking powder and cocoa, sift over the mixture and fold in only briefly.
- Pour the batter into the tin and bake for 40 to 50 minutes; test with a skewer to check whether the cake is done.
- Leave the cake in the tin for about 10 minutes, turn out onto a wire rack, let it cool completely and dust with icing sugar.
Drink with it
Sherry-cask whisky · excellent match
Sherry-cask whisky, neat or with a drop of water
Dark fruit and chocolate in the sherry-cask whisky mirror the cocoa, cinnamon and the red wine in the batter.
What Does the Cask Do to Whisky?Fortified wine · excellent match
Ruby Port
The berry fruit and sweetness of port are a classic match for chocolate and carry on the red wine in the cake.
Port wine: understanding Ruby, Tawny, and VintageCognac and brandy · good match
Cognac VSOP, neat
The cognac's vanilla and dark fruit complement the cocoa and cinnamon.
Cognac and Armagnac: Two Origins for BrandyDark beer · good match
Stout or porter
The beer's roasted and chocolate notes pick up the cocoa, and the carbonation refreshes after the buttery crumb.
Which beer goes with food? More than just pils with barbecue