Red Wine Kugelhopf

A lightly pink color because of the red in the wine, a very fluffy consistency because of the alcool and an amazingly fruity flavour in the cake because of the fruity wine. I wouldn't advise you to eat this cake for breakfast (well, you could try, hehe...) but it's perfect as an afternoon tea cake. I think that a slice of this cake would be even more delicious if served together with a tablespoon of lightly sweetened whipped cream on top. I definitely have to keep that in mind the next time I bake this cake. So here comes the recipe for you to try it ...

Red Wine Kugelhopf (Eggless)

250gm regular white flour
15gm baking powder
100gm sugar (add more if you want a very sweet taste)
250ml red wine
6 Tabsp vegetable oil

Preheat the oven to 175 C. Grease a kugelhopf baking pan with soft butter or margarine. In a large bowl combine the sugar, wine and oil and whisk well. Sieve over the flour together with baking powder and quickly whisk it in. Fill batter into prepared pan and bake for about 50 - 60 minutes until done. Let cool completely.
Optional: Dust with some icing sugar, if desired.