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Rodon cake, great-grandma's style

updated

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Ingredients for 1 servings:

  • 200 g butter or margarine
  • 200 g sugar
  • 1 packet of vanilla sugar
  • 4 eggs
  • some salt
  • 500 g wheat flour
  • 1 packet of baking powder
  • 125 ml milk
  • 150 g currants
  • 150 g raisins

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 20 minutes

Whisk the butter until fluffy and gradually add the sugar, vanilla sugar, eggs, and salt. Stir in the sifted flour mixed with baking powder alternately with the milk. Use only enough milk so that the batter falls easily from the spoon. Finally, fold the washed, well-drained currants and raisins into the batter. Pour into a greased, breadcrumb-dusted Bundt pan. Bake in a preheated oven at 175-195°C (350-375°F) for approximately 50-65 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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