John Myers
Bundt Cake with Sultanas
The perfect bundt cake with sultanas recipe with a picture and simple step-by-step instructions.
- 250 g Soft butter
- 200 g Sugar white
- 1 packet Vanilla sugar
- 1 pinch Salt
- 1 packet Lemon peel
- 4 Free range eggs
- 400 g Flour
- 100 g Food starch
- 1 packet Baking powder
- 200 Milliliters Whipped cream
- 125 Milliliters Milk
- 150 g Sultanas
- Rum to taste
- Put the sultanas in a bowl, add the rum and leave to steep overnight.
- Beat the softened butter, sugar, vanilla sugar and lemon zest in a mixing bowl until frothy. Stir in the eggs one by one. Mix the flour with the baking powder and stir in alternately with the cream and the cornstarch. Now stir in the milk. Put the sultanas on the batter and fold in.
- Pour the dough into the prepared Gugelhupf tin. Place the Gugelhupf in the oven preheated to 175 degrees (convection) and bake for approx. 55 – 60 minutes. (Chopstick sample) Remove from the oven after the baking time. Let cool in the tin for 30 minutes, turn out onto a cake rack and let cool down.
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