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Sugar Glazed Bundt Cake

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Sugar Glazed Bundt Cake
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
ready in 14 h. 30 min.
Ready in
Calories:
1320
calories
Calories
0
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Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie1,320 kcal(63 %)
Protein20.47 g(21 %)
Fat52.67 g(45 %)
Carbohydrates191.03 g(127 %)
Sugar added99.05 g(396 %)
Roughage5.06 g(17 %)
Vitamin A518.12 mg(64,765 %)
Vitamin D2.64 μg(13 %)
Vitamin E12.13 mg(101 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.72 mg(65 %)
Niacin2.73 mg(23 %)
Vitamin B₆0.03 mg(2 %)
Folate65.4 μg(22 %)
Pantothenic acid0.11 mg(2 %)
Biotin12 μg(27 %)
Vitamin B₁₂1.76 μg(59 %)
Vitamin C30 mg(32 %)
Potassium447.65 mg(11 %)
Calcium249.12 mg(25 %)
Magnesium53.86 mg(18 %)
Iron4.28 mg(29 %)
Iodine80.76 μg(40 %)
Zinc0.96 mg(12 %)
Saturated fatty acids24.88 g
Cholesterol327.75 mg
Author of this recipe:

Ingredients

for
1
Ingredients
75 grams
30 milliliters
6
250 grams
1
1
untreated Lemon (peel)
75 grams
ground almonds
200 grams
125 grams
Wheat starch
8 grams
180 grams
melted Butter
Butter (for the mold)
For the glaze
150 grams
3
Lemons (juiced)

Preparation steps

1.

Soak raisins in rum overnight. Beat eggs and sugar in a metal bowl over a hot water bath until fluffy. Remove from the bath, continue to beat with a hand mixer and stir in vanilla bean and lemon zest. Preheat oven to 175 degrees (approximately 350°F). Fold almonds into egg mixture. Combine flour, cornstarch and baking powder and also fold into mixture. Mix the butter with 3 tablespoons of batter and gently stir into the egg mixture. Drain raisins slightly and add to batter. Grease cake pan, pour in batter and bake for about 45 minutes. Allow cake to cool down in pan. For the glaze, whisk together powdered sugar and lemon juice in a bowl until thickened (possibly add a little more lemon juice).

2.

Invert cake onto serving platter and glaze.  Decorate with candles and marzipan eggs.