John Myers
Bundt Cake with Amarena Cherries and Egg Liqueur
The perfect bundt cake with amarena cherries and egg liqueur recipe with a picture and simple step-by-step instructions.
- 300 g Amarena cherries
- 325 g Soft butter
- 300 g Sugar white
- 1 packet Vanilla sugar
- 1 pinch Salt
- 6 Free range eggs
- 200 Milliliters Advocaat
- 1 packet Custard powder
- 350 g Flour
- 1 packet Baking powder
- For the cast:
- 150 g Powdered sugar
- 4 tablespoon Juice
- Pour the cherries into a colander and drain. Collect the juice.
- Put the softened butter in a mixing bowl and beat until creamy with the hand mixer. Add the sugar, vanilla sugar and a pinch of salt and stir in. Gradually stir in the eggs.
- Let the eggnog in a tile and stir in. Mix the flour with the baking powder and the pudding powder, sieve over the mixture and stir in. Pour half of the batter into the prepared form, add the cherries and fill up with the rest of the batter.
- Place the Gugelhupf tin in the oven preheated to 180 degrees (top-bottom heat) and bake for about 60 minutes. (Stick sample) After the baking time, take it out of the oven and let it cool down in the tin.
- Turn the cooled Gugelhupf out onto a cake sheet. Mix the powdered sugar with the juice and coat the Gugelhupf with it.
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