Christmas bundt cake

For 18 pieces
  • 175 ml milk
  • 30 g fresh yeast
  • 375 g flour
  • 50 g donated almonds
  • 1 Pack (100 g) mixed candied fruits
  • 1 EL Rum
  • 175 g Sugar
  • Zest of 1 untreated orange
  • 1 Star anise
  • 1 small cinnamon stick
  • 200 g soft butter or margarine
  • 2 eggs (size M)
  • 2 Egg yolk (size M)
  • grated zest of 1 untreated lemon
  • 1 TL salt
  • 1 packet vanilla sugar
  • 75 g Icing sugar
  • 1 EL lemon juice
  • Fat and flour
90 minutes
Milk Heat lukewarm in a saucepan. Dissolve the yeast in it. Put 175 g flour and milk in a mixing bowl, stir until smooth with a whisk. Cover and let the pre-dough rise in a warm place for approx. 30 minutes.
Roast the almonds in a pan without fat, turning for 2-3 minutes, remove. Finely chop the candied fruits, mix with the almonds and rum
Bring 100 g sugar and 100 ml water to a boil in a saucepan. Cook the orange zest, star anise and cinnamon stick in it for 4–5 minutes, remove the pan from the heat
150 g fat, 75 g sugar, eggs, egg yolks, lemon peel, salt and Mix the vanillin sugar with the whisk of the hand mixer for 2-3 minutes. Add the pre-dough and 200 g flour and knead with the dough hook of the hand mixer to form a smooth dough. Knead the candied fruits, almonds and rum into the dough. Put the dough into a greased bundt pan (approx. 2.5 liters) dusted with flourgive and cover in a warm place for about 25 minutes. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 45 minutes
Remove the cake and cook for approx. 5 Let cool in the tin for minutes, then turn out onto a wire rack. Melt 50 g of fat in a saucepan and brush onto the cake with a brush, leave to cool. Mix the powdered sugar, lemon juice and 1 teaspoon water into a thick pour, pour onto the cake and let it run down gently. Put the orange zest in a sieve, drain and decorate the cake with them
Waiting time approx. 3 hours
1 piece approx.:
  • 270 kcal
  • 1130 kJ
  • 4 g protein
  • 13 g fat
  • 33 g carbohydrates


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