John Myers
Marzipan Bundt Cake with Sultanas
The perfect marzipan bundt cake with sultanas recipe with a picture and simple step-by-step instructions.
- 250 g Soft butter
- 250 g Sugar white
- 200 g Marzipan raw mass
- 1 packet Vanilla sugar
- 4 Free range eggs
- 400 g Flour
- 1 packet Baking powder
- 1 packet Lemon zest
- 1 pinch Salt
- 125 Millilitter Milk
- 200 g Sultanas
- 3 tablespoon Rum
- In a mixing bowl, beat the butter, sugar, vanilla sugar and the raw marzipan mixture for about five minutes until creamy. Gradually stir in the eggs. Add the rum and stir in.
- Mix the flour, baking powder, lemon zest and salt well and stir in three parts with the milk. Add the sultanas and fold in. Pour the dough into the prepared Gugelhupf dish and smooth it out.
- Place the Gugelhupf in the oven preheated to 175 degrees (convection) 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 mold.
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