John Myers
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Small, Sweet Bundt Cake
The perfect small, sweet bundt cake recipe with a picture and simple step-by-step instructions.
Small, sweet bundt cake
Rum – raisins
- 75 g Raisins
- 25 ml Rum
Yeast dough
- 90 ml Milk lukewarm
- 10 g Fresh yeast
- 1 pinch Raw cane sugar
- 180 g Wheat flour 550
- 30 g Raw cane sugar
- 1 pinch Salt
- 1 Egg
- 1 Egg yolk
- 100 g Butter at room temperature
filling
- Rum – raisins see above
- Zest of an untreated lemon
- Miscellaneous
- Icing sugar to your taste
Rum – raisins
- Weigh the raisins and place in a bowl. Pour the rum over them and put them together in the microwave. Microwave on medium setting (360 watts for me) and cook for 5 minutes. Then take it out and let it cool, stir and let stand for 2 hours until everything is absorbed.
Yeast dough
- Put lukewarm milk in a mixing bowl / food processor. Add fresh yeast and a pinch of raw cane sugar. Let stir once. Then add wheat flour, stir / knead. Cover and let rise for 10 minutes. Then add raw cane sugar & a pinch of salt.
- Add egg and yolk, stir in. Add butter at room temperature and mix everything together. Then cover the whole thing in a warm place and let RISE for about 45 minutes. Then add the marinated rum – raisins and the zest of an untreated lemon.
Walking & baking
- Take a baking pan and grease it. Pour the stirred yeast dough with rum and raisins. Cover and let go again for about a quarter of an hour (15 minutes). In the meantime, preheat the oven to 175 ° degrees top / bottom heat or 155 ° degrees convection.
- Then put the middle rack in the preheated oven and bake for about 30 minutes. Take out and let cool in the pan for a few minutes. Then turn out and let cool down completely. Dust with powdered sugar and serve.
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