Raisin Walnut Bundt Cake
(Percentage of daily recommendation)
|Calorie||448 kcal||(21 %)|
|Protein||10.59 g||(11 %)|
|Fat||22.26 g||(19 %)|
|Carbohydrates||53.36 g||(36 %)|
|Sugar added||9.98 g||(40 %)|
|Roughage||1.78 g||(6 %)|
|Vitamin A||170.32 mg||(21,290 %)|
|Vitamin D||0.87 μg||(4 %)|
|Vitamin E||3.46 mg||(29 %)|
|Vitamin B₁||0.18 mg||(18 %)|
|Vitamin B₂||0.31 mg||(28 %)|
|Niacin||1.93 mg||(16 %)|
|Vitamin B₆||0.02 mg||(1 %)|
|Folate||24.77 μg||(8 %)|
|Pantothenic acid||0.16 mg||(3 %)|
|Biotin||4.67 μg||(10 %)|
|Vitamin B₁₂||0.49 μg||(16 %)|
|Vitamin C||2.5 mg||(3 %)|
|Potassium||285.78 mg||(7 %)|
|Calcium||83.73 mg||(8 %)|
|Magnesium||21.26 mg||(7 %)|
|Iron||2.18 mg||(15 %)|
|Iodine||22.54 μg||(11 %)|
|Zinc||0.34 mg||(4 %)|
|Saturated fatty acids||9.61 g|
For the dough, put the flour in a bowl and make a well in the center. Crumble in the yeast and stir in a little bit of the warm milk and sugar. Cover and let rise for 20 minutes in a warm place.
Blanch the raisins in hot water, and drain well.
Put the rest of the sugar, eggs, soft butter, a pinch of salt and the grated rind of the lemon into a bowl and knead everything together, adding in as much warm milk as needed, until a smooth dough forms. Then beat vigorously until it bubbles.
Sprinkle the raisins with flour and mix into the dough. Chop almonds and walnuts coarsely and mix into the dough. Cover and let rise in a warm place for another 30 minutes.
Grease a bundt cake pan and fill with the dough.
Cover and let rise in a warm place until the dough reaches the top edge of the pan. Preheat oven to 200°C (approximately 400°F) and bake for about 40 minutes. Remove the bundt cake from the pan, brush with butter and dust with powdered sugar. Serve.