Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 250 g butter or mararine
- 200 g suar
- 1 packet vanilla sugar
- 4 egg (s), size M
- 0.5 ½ lemon (s), or rum flavor
- salt
- 500 g wheat flour
- 12 g bakin powder
- liter ⅛ milk
- 150 g currants
- 250 g raisins, possibly marinated in rum, or sultanas
Print Recipe
Pin Recipe Instructions
- Beat the fat in a bowl until frothy, gradually add sugar, vanillin, eggs and spices.
- Mix the flour with baking powder, sieve (then there are no lumps) stir with the milk, just enough milk until the dough falls heavily (tearing) from the spoon.
- Fold the currants, raisins soaked in rum (then no rum aroma) into the batter.
- Now you fill the dough in a greased or buttered form.
- I always use the Gugelhupf pan, but a loaf pan can also be used and put it on the bottom rail on the oven grid.
- Bake in the convection oven at approx. 160-180 ° C, depending on the oven, for approx. 60 minutes.
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