Currant Bundt Cake
Currant Bundt Cake - Such a jewel—an ornament for every summer coffee table
Healthy, because
Even smarter
Nutritional values
Whole wheat flour and currants pack this bundt cake with fiber, which helps support digestion.
If red currants are too sour, use the white variety instead, which are much sweeter.
(Percentage of daily recommendation)
| Calorie | 183 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 102 mg | (3 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 66 mg |
Ingredients
- Ingredients
- 9 ozs red Currants
- 6 ozs Cultured butter (room temperature)
- 1 pinch salt
- 5 ozs cane sugar
- 3 eggs
- 4 ozs whole wheat Spelt flour
- 5 ozs Spelt flour
- 3 tsps cream of tartar
- 3 Tbsps
- Fat (for the pan)
- 2 Tbsps powdered sugar
Kitchen utensils
Preparation steps
Rinse the currants, drain and gently remove from the stems with a fork.
In a mixing bowl, beat 3/4 cup butter until fluffy with a hand mixer. Add a pinch of salt and the cane sugar and continue to beat until the mixture is creamy.
Add eggs one at a time, beating to combine.
Whisk together the spelt flour, spelt whole-wheat flour and baking powder in another bowl. Beat into the egg mixture in 2 batches, then beat in the milk.
Gently fold drained currants into the batter. Brush a Bundt cake pan (9 inches in diameter) with the remaining butter and pour in the batter evenly. Bake the cake on the middle rack of a preheated oven at 350°F until golden brown and set, about 40 minutes.
Remove the baked cake from the oven and let cool for 10 minutes in the pan. Then turn out onto a wire rack and let cool completely, about 2 hours. Use a tea strainer to dust cake with powdered sugar before serving.
