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
Eggnog or Baileys Gugelhupf
Eggnog or Baileys Gugelhupf

Instructions

  1. 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.
  2. 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.
  3. 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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