Bundt cake with chocolate

Name: Bundt cake with chocolate
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 1/8 l Milk; 300 g Flour; 1/2 cube (21 g) Yeast; 100 g Sugar; 150 g Butter or margarine; 1 package Vanillin sugar; 1 package Citro-back; 1 pinch Salt; 2 TEASPOONS Gingerbread spice; 1 TABLESPOON Rum; 3 Eggs (size M); 1 (100 g) Dark chocolate bar; 7-10 Tbsp chocolate; 1 (100 g) Mug of candied peel; 1 (100 g) Mug candied orange peel; 100 g whole deducted; 7-10 Tbsp Almonds; 100 g colorful cherries; 1 TABLESPOON Icing sugar; 7-10 Tbsp Grease

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

1/8 l Milk
300 g Flour
1/2 cube (21 g) Yeast
100 g Sugar
150 g Butter or margarine
1 package Vanillin sugar
1 package Citro-back
1 pinch Salt
2 TEASPOONS Gingerbread spice
1 TABLESPOON Rum
3 Eggs (size M)
1 (100 g) Dark chocolate bar
7-10 Tbsp chocolate
1 (100 g) Mug of candied peel
1 (100 g) Mug candied orange peel
100 g whole deducted
7-10 Tbsp Almonds
100 g colorful cherries
1 TABLESPOON Icing sugar
7-10 Tbsp Grease

Directions

1
Warm up half of the milk. Put the flour in a bowl. Make a depression in the middle and crumble the yeast into it. Add lukewarm milk and 1 teaspoon of sugar and mix everything with some flour. Let the yeast dough rise in a warm place for about 15 minutes. Heat the remaining milk and fat in a pot.
2
Add remaining sugar, vanilla sugar, citro-back, salt, gingerbread spice, rum and milk-fat mixture to the pre-dough and mix with the dough hooks of the hand mixer. Gradually add the eggs to make a thick dough. Knead dough until it throws bubbles. Cover and leave to rise for about 45 minutes. Cut the chocolate into small cubes. Stir the chocolate and candied fruit into the dough. Grease the ring cake tin (contents approx. 2 litres). Place alternately 2 almonds and 2 cherries on top of each other in the grooves of the mould and cover with a layer of dough. Repeat the process several times. Let the yeast dough rise again for about 45 minutes. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 45 minutes.
3
Stir the chocolate and candied fruit into the dough. Grease the ring cake tin (contents approx. 2 litres). Place alternately 2 almonds and 2 cherries on top of each other in the grooves of the mould and cover with a layer of dough. Repeat the process several times. Let the yeast dough rise again for about 45 minutes. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 45 minutes. Let the cake cool down a bit and turn it onto a cake rack. Dust with icing sugar
4
Results in approx. 20 pieces