John Myers
Eggnog – Bundt Cake with Red Currants
The perfect eggnog – bundt cake with red currants recipe with a picture and simple step-by-step instructions.
- 250 g Soft butter
- 250 g Sugar white
- 1 packet Vanilla sugar
- 5 Free range eggs
- 250 Milliliters Advocaat
- 350 g Flour
- 1 packet Baking powder
- 250 g Red currant fresh
- 1 packet Lemon peel
- 1 teaspoon Lemon juice
- 1 pinch Salt
- 1 tablespoon Flour
- Sort the currants, place in a sieve, wash and drain.
- In a mixing bowl, beat the butter, sugar, vanilla sugar and a pinch of salt until frothy. Add the eggs and stir in. Stir in the lemon zest and lemon juice. Mix the flour with the baking powder and stir in two portions with the egg liqueur.
- Put the drained currants in a bowl and dust with a tablespoon of flour. Add the berries to the batter and fold in. Pour the dough into the prepared Gugelhupf dish and smooth it out.
- Now place the cake in the (fan-assisted) oven preheated to 180 degrees and bake for about 60 minutes. (Chopsticks sample) After the baking time, take it out of the oven and let it cool down in the tin. If you want, you can sprinkle the cake with powdered sugar.
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