Christmas Stollen – Gugelhupf

Ingredients for 1 servings:

• 250 g butter, soft
• 250 g sugar
• 5 eggs
• 300 g flour
• 1 lemon(s), zest
• 1 vanilla pod(s)
• 1 pinch of salt
• 150 g raisins
• 80 g candied orange peel
• 80 g candied lemon
• 100 g almond sticks
• 2 cl rum
• some powdered sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Split the vanilla pod lengthwise and scrape out the seeds. Roughly chop the almond slivers. Combine the raisins, candied lemon peel, candied orange peel, and almond slivers with the rum. Beat the softened butter with the sugar until fluffy. Gradually add the eggs. Then add the flour, lemon zest, vanilla seeds, and salt. Finally, fold in the rum mixture. Grease a Bundt pan well and pour in the batter. Bake at 180°C for about 50 minutes. Test with a skewer if it’s cooked through. Turn out onto a wire rack to cool, then dust with powdered sugar.