Bundt cake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the raisins, dab dry and turn in flour with the almonds. Put the rest of the flour in a bowl and press a depression into it. Crumble yeast into it. Heat milk and 1 teaspoon of sugar. Pour into the yeast and mix with some flour.

2. 2

   Cover and leave to rise in a warm place for about 15 minutes. Wash lemon, dab dry, grate peel and squeeze the juice. Add lemon peel and juice, salt, the remaining sugar and eggs to the pre-dough. Melt the fat and add it as well. Knead everything with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for another 30 minutes. Fold in raisins and almonds. Grease a ring cake tin (approx. 2 1/2 litres capacity). Pour in the dough and let it rise for another 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour.

3. 3

   Cover the dough and let it rise in a warm place for another 30 minutes. Fold in raisins and almonds. Grease a ring cake tin (approx. 2 1/2 litres capacity). Pour in the dough and let it rise for another 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. Take the cake out of the oven, let it cool down a bit, turn it onto a cake rack and dust it with icing sugar. Results in about 18 pieces