Festive Bundt Cake
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
1
- Ingredients
- ¾ cup raisins
- ⅛ cup Rum
- butter (for the tin)
- breadcrumbs (for the tin)
- 1 ¼ cups butter
- 1 ¼ cups superfine caster sugar
- 1 Tbsp Vanilla sugar
- 6 eggs
- 3.333 cups all-purpose flour
- 1 Tbsp Baking powder
- ½ tsp cinnamon
- ground cloves
- ½ cup milk
- ½ unwaxed lemon (zest)
- Saffron (small tin)
- Decoration
- 1 ½ cups powdered sugar
- 3 Tbsps cream
- writing icing
- red Chocolate bean
Preparation steps
1.
Soak the raisins in rum.
2.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4. Butter the tin well and line with breadcrumbs.
3.
Beat the butter until light and airy then add the sugar and vanilla sugar and cream the ingredients together. Gradually beat in the eggs. Add the rum-soaked raisins.
4.
Mix together the flour, baking powder, cinnamon and a pinch of cloves. Sieve a little of this mixture over the batter and stir in, then add 4 tbsp milk and sieve over a little more of the flour mixture. Continue in this way until all the ingredients are mixed to form a smooth cake batter. Add more or less milk as needed so that the mixture is smooth and spreadable.
5.
Mix in the lemon zest and tip the mixture into the tin. Smooth the top flat and bake for around 50 minutes (test with a cocktail stick).
6.
Turn the cake out of the tin and cool on a wire rack.
7.
For the decoration, stir the icing sugar and cream together to form a thick icing. Pour this over the cake and decorate with the writing icing and chocolate beans as desired. Leave to dry, then serve.
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