Marzipan – Raisins – Bundt Cake

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 250 g butter, soft
  • 250 grams sugar
  • 200 g marzipan (raw mixture), cut into small pieces
  • 1 packet vanilla sugar
  • 4 egg (s)
  • 400 g flour, sifted
  • 2 teaspoons baking soda
  • 1 teaspoon lemon peel
  • 1 pinch (s) salt
  • 125 ml milk
  • 150 g raisins, soaked in rum or apple juice
  • bitter almond aroma or amaretto, a few drops it
  • Fat for the shape
  • Flour for the mold
  • Icing sugar for dusting
Marzipan – Raisins – Bundt Cake
Marzipan – Raisins – Bundt Cake

Instructions

  1. Mix butter, sugar, vanilla sugar and marzipan for approx. 5 minutes until creamy. Add each 1 egg individually and stir in. Mix the flour, baking powder, lemon zest and salt, then add 3 parts alternately with the milk to the fat-egg-sugar mixture. Stir in briefly. Stir in the bitter almond oil. Fold in the raisins. Put the dough in a gugelhupf tin (or other form) that has been greased and sprinkled with breadcrumbs.
  2. Bake in a preheated oven at 175 ° C for approx. 45 minutes to 1 hour. Let cool down.
  3. Sprinkle with powdered sugar before serving.
  4. Tip: Mix the raisins before folding them in.

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