Eggnog or Baileys Gugelhupf
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 egg (s)
- 250 g powdered suar or
- 210 g powdered suar made from fructose
- 1 packet vanilla sugar
- 250 ml oil (e.g. sunflower or germ oil)
- 250 g flour
- 1 packet baking powder
- 380 ml egg liqueur or Baileys or other cream liqueur
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Beat the eggs until frothy, add the powdered sugar and beat until the mixture becomes thick. Add the vanilla sugar, slowly pour in the oil and continue to beat on a low level. Add the flour mixed with baking powder. Finally, pour in the egg liqueur and stir in again briefly.
- Pour the dough into a large greased bundt cake pan and bake in a preheated oven at 190 ° C (fan oven) for about 45 minutes. When using powdered sugar, bake at 170 ° C for about 50 minutes.
- The dough is relatively thin. No additional flour has to be added. The cake becomes very fluffy and is still juicy even after several days!
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