Mulled Wine Cake from the Preserving Jar

A great way to always have fresh cake in the house is to bake and preserve it in a jar. Conical jars or Bundt cake preserving jars are best suited for this, from which the cake can easily be removed as a whole. This mulled wine cake stays fresh for at least 6 months. This is a simple batter that is filled about halfway into the glasses. The baked end result is a sight to behold. The mulled wine cake is moist, fluffy and simply tastes chocolatey.

Duration: 30 minutes (Plus 2 hours cooking time)

Amount: 6 kilner jars for 750 millilitres or 12-14 Bundt cake preserving jars 280 mililitres each


375 grams of butter

375 grams of raw cane sugar

6 eggs

3 teaspoons of cinnamon

3 tablespoons cocoa

1 1/2 packets of baking powder

375 grams of flour

300 grams of chocolate sprinkles or chocolate chips

190 millilitres of red mulled wine


1. Mix together the butter and sugar.

2. Now gradually stir in the eggs.

3. Mix the dry ingredients in a bowl and add them in portions to the butter-sugar and egg mixture.

4. Finally, add the mulled wine.

5. Grease the 6 mason jars and sprinkle with breadcrumbs or ground almonds.

6. Carefully fill in the batter with an ice cream scoop. Make sure that the rim of the glass remains free of grease and breadcrumbs.

7. Close the jars with rubber rings and clips.

8. Cook at 100 °C for 120 minutes.

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