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Burgunder Rodon (Burgunder Bundt Cake)

List of Ingredients




1 cup butter or margarine
1 cup plus 2 tbsp. sugar (fine)
1 tsp. vanilla
a dash cinnamon
a dash salt
4 medium eggs
2 cups flour
2 tbsp. baking cocoa
2 tsp. baking powder
1/2 cup red vine
2 oz. melted dark chocolate

Glaze:
2 tbsp. sugar
2 tbsp. water
2 oz.apricot jam, strained through sieve

Glaze 2:
2 oz.powdered sugar
1 tbsp. vine



Recipe



This one is really good.Very moist.I make it without glaze and it's still fine.Source:Dr.Oetker Meistertorten

Directions:
Cream butter with sugar and vanilla.Add eggs, one at a time , beating 1/2 a minute after each addition.With the eggs add cinnamon and salt.Mix flour with cocoa and baking powder and add with vine on low speed.At last add chocolate.Pour in a greased, floured Gugelhupf or Bundtform.Bake at 350° for about 55 minutes.Let stand in pan for 10 minutes, take out of pan and let cool on wire rack.
Heat water and sugar until sugar is dissolved.Add jam and boil until mix is thickened.Brush cake with this.
Stir powdered sugar and vine to make a glaze and brush cake with this.
Garnish with candied cherries if desired.