Servings : 4 -6
450 grs of sugar or 450 g demerara sugar or 450 g light brown sugar
200 ml cognac
2 teaspoons of baking soda (dissolved in a bit of water)
1 pinch ground cloves
120 g powdered sugar
1 cup hazelnuts, chopped
1 pinch ground cinnamon
1 cup walnuts, chopped
1 cup currant
200 grs of butter, softened
400 grs of self-rising flour
1 pinch ground nutmeg
400 ml red wine (any red wine will do)
1 teaspoon vanilla extract
Preheat oven to 375F/190C and grease/flour an 9" cake pan.
Combine the red wine, butter, sugar, currants, walnuts, hazelnuts, nutmeg, cloves, cinnamon, and cognac in a saucepan; bring to the boil.
Boil for 3 minutes.
Let mixture cool to room temperature.
Next add the flour, the vanilla, and the baking soda that has been previously dissolved in a bit of warm water.
Mix thoroughly and pour into a cake pan that has been buttered and floured.
Bake for approximately 45 minutes.
Turn the oven off and let the cake stand inside until it tests done.
Remove from the oven and sprinkle with powdered sugar, serve.