Bundt Cake with Raisins
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter or mararine, soft
- 190 g suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 1 lemon (s), the grated zest it
- 4 medium egg (s)
- 300 grams flour
- 100 g cornstarch
- 1 packet baking powder
- 100 g whipped cream
- 150 g raisins, soaked in rum or apple juice
- 125 g powdered suar
- 2 tablespoon rum or lemon juice
- some flour or ground almonds for the form
- some fat for the shape
Print Recipe
Pin Recipe Instructions
- Mix the soft fat, sugar, vanilla sugar, lemon zest and salt until frothy. Mix in the eggs one by one. Mix the flour, cornstarch and baking powder and briefly stir in alternately with the cream. Drain the raisins and carefully fold them into the batter.
- Grease the baking pan well with fat, dust with a little flour or sprinkle with almonds. Pour in the dough and smooth it out.
- Bake in the preheated electric oven at 150 ° C convection (top / bottom heat: 175 ° C) on the lower shelf for approx. 55 - 60 minutes. Wait about 3 - 5 minutes, then remove the cake from the tin - it is best to let it cool down on a wire rack.
- Mix the powdered sugar with rum or lemon juice to a thick icing and spread on the warm cake.
- I bake this cake with convection, but put a fire-proof mug with water on the wire rack.
- The whipped cream makes the cake fluffy, juicy and long-lasting. But it is also suitable for freezing.
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