Bundt cake

Ingredients for 1 servings:

• 500 g flour
• 1 cube of yeast
• 120 g sugar
• 125 ml milk
• 180 g butter
• 3 eggs
• 2 egg yolks
• ½ lemon(s), grated peel
• ½ tsp salt
• 3 tbsp cream
• 50 g currants
• 50 g raisins
• 50 g almonds, roughly chopped, peeled
• 50 g candied orange peel
• 1 tbsp rum
• Butter, for greasing
• Breadcrumbs, for sprinkling
• 30 g icing sugar, for dusting

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Put the flour in a bowl. Make a well in the center. Crumble in the yeast, sprinkle over 1 teaspoon of sugar, and mix with a little milk to form the starter dough. Cover with a kitchen towel and let rise in a warm place for 15 minutes until doubled in size. In the meantime, beat the butter, remaining sugar, eggs, and egg yolks until fluffy. Add the spices and cream. Wash and dry the currants and raisins in hot water. Mix with the almonds, candied lemon peel, and candied orange peel in a bowl with the rum, and cover and set aside. Add the fluffy egg mixture and the remaining milk to the starter dough and mix everything into a smooth dough. Sprinkle the fruit on the dough and mix quickly. Do not overmix the dough, or it will turn gray and unsightly. Grease a Bundt pan with butter and sprinkle with breadcrumbs. Pour the dough into the pan, cover with a kitchen towel, and let rise for another 15 minutes. It should increase in volume by about half. Place the Bundt cake on the middle rack of the preheated oven and bake at 180°C – 200°C for approximately 60 minutes. Carefully turn the Bundt cake out onto a wire rack and dust evenly with powdered sugar while still warm. The cake tastes best after about 2 days.