Summary

Ingredients

• 250 g butter
• 250 grams sugar
• 4 egg (s)
• 1 packet vanilla sugar
• 150 ml whipped cream
• 75 ml liqueur (marzipan liqueur), white
• 350 g flour
• 1 packet baking powder
• 100 g flaked almonds
• 125 g raisins, pickled in rum

For the cast:

• 250 g powdered suar
• 5 tablespoon liqueur (marzipan liqueur), white

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Instructions

1. Mix the soft butter with sugar until creamy, add the eggs one by one and keep stirring. Then gradually stir in the vanilla sugar, cream and marzipan liqueur. Mix the flour with the baking powder, gradually add and continue stirring. Finally fold in the almond flakes and rum raisins.
2. Put the dough in a greased bundt cake pan and bake at 180 ° for approx. 60 - 75 minutes. After 1 hour I switched the temperature down to 160 °. It is best to always do a chopstick test.
3. Mix the powdered sugar with 5 - 6 tablespoons of marzipan liqueur and spread on the cake while it is still warm.
4. The cake is wonderfully tender and juicy.