German Mulled Wine Cake (Glühweinkuchen)

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Alternatively, line the bottom with parchment paper.

If making your own Glühwein spice mix, combine 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.

If not using pre-made Glühwein, gently simmer 1 cup of red wine with the Glühwein spices or substitute spices for 10 minutes. Allow to cool slightly.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Use an electric mixer for best results, but hand mixing works too.

Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the Glühwein (or red wine spice mixture), beginning and ending with the dry ingredients. Mix until just combined.

Stir in the orange zest.

Pour the batter into the prepared cake pan and spread evenly.

Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

While the cake is cooling, prepare the glaze (optional): In a small bowl, whisk together the powdered sugar and milk until smooth. Add more milk, one teaspoon at a time, until desired consistency is reached.

Drizzle the glaze over the cooled cake. Serve and enjoy!