Dutch Tulband Cake

Ingredients for 1 servings:

• 3 eggs
• 225 g sugar
• 150 g butter, melted
• 375 g flour mixed with raising agent (self-raising flour), see instructions
• some milk, warm
• 50 g nuts, various
• 100 g cherry(s), sweet, colorful
• 225 g raisins
• some fat for the mold

Instructions

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

a sweet and crispy Gugelhupf

Tip: If you can’t find flour with raising agent, use regular flour and mix in an additional 8g of baking powder. Beat the eggs well. Gradually add the sugar until you have a thick, fluffy mixture. Add the melted butter and mix well. Add the flour. Mix everything well and add a little warm milk to form a fluffy batter. Chop the nuts and quarter the cherries. Add both to the batter along with the raisins and mix well. Grease a Bundt cake pan and pour in the batter. Bake in a preheated oven at 200°C (top/bottom heat) or 170°C (fan oven) for 50 to 60 minutes. After 40 minutes, place baking paper on top of the pan if necessary. The cake will be crispy on the outside and soft on the inside.