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; 100 g chopped almonds; 100 g Raisins; 1 (100 g) Mug of candied peel; 1 (100 g) Mug candied orange peel; 100 g colorful cherries; 1 TABLESPOON Icing sugar; 7-10 Tbsp Grease

AUTHOR
Kelley Price

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
100 g chopped almonds
100 g Raisins
1 (100 g) Mug of candied peel
1 (100 g) Mug candied orange peel
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. 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.
2
Warm up the remaining milk and fat in a pot. Add remaining sugar, vanillin 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 the dough, so that it becomes thick. Knead the dough until it starts to bubble. Cover the dough again and let it rise for about 45 minutes. Cut the chocolate into small cubes. Stir the chocolate, almonds, raisins and candied fruit into the dough. Grease the cake tin (contents approx. 2 litres). Pour the dough into the mould and cover and let it rise for another 45 minutes. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 45 minutes.
3
Stir the chocolate, almonds, raisins and candied fruit into the dough. Grease the cake tin (contents approx. 2 litres). Pour the dough into the mould and cover and let it rise for another 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 out onto a cake rack. Dust with icing sugar. Results in about 20 pieces
4
. E 5 g/ F 12 g/ KH 30 g