This is a German-style pound cake – simple and delicious with a spicy aroma – perfect during the cooler season and a nice holiday addition. It tastes on the second day just as good and can be kept in the fridge for several days.

Preparation time: 15 minutes + 50 minutes for baking

What you need:

2 sticks (250g) butter, very soft (do not put into the microwave as it will quickly turn liquid)

1 cup (200g) sugar

4 large eggs

1 ½ cups (250g) wheat flour

3 teaspoons baking powder

2 teaspoon cinnamon

1 teaspoon ground cloves

¾ cup (100g) chocolate chips (or chocolate sprinkles)

½ cup (1/8 liter) red wine (you can substitute with white wine; if you want to go without alcohol, you can also use grape juice or milk – but the taste will be different)

How to do it:

Preheat oven to 350F (180C)

Mix eggs and sugar with a handheld mixer until smooth (or a kitchen machine)

Add butter and continue mixing

Add flour, baking powder, cinnamon and cloves and continue mixing until you have a smooth batter

Add wine and mix

Fold in chocolate chips with a large spoon

Grease a Bundt baking form and add the batter spreading it evenly (you can substitute with a bread loaf baking form)

Bake for about 50 minutes (insert a toothpick and see if it comes out clean)

Let cake cool down in the form; take out of the form when completely cool

Sprinkle powdered sugar on top (best with a small sieve) – alternatively you can also make an icing with powdered sugar and a bit of lemon juice

Serve with coffee for a classic German coffee hour or with vanilla ice cream for a more American-style treat!

Guten Appetit!