Cherry Bundt cake with Baileys glaze

Name: Cherry Bundt cake with Baileys glaze
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 1 glass (720 ml) Cherries; 200 g butter/margarine; 100 g + 100 g sugar; 1 package Vanillin sugar; 1 pinch Salt; 7-10 Tbsp grated peel of 1 untreated orange; 5 eggs , 3 tablespoons milk (size M); 1/2 TEASPOON anise, cardamom, cloves and cinnamon or; 1 1/2-2 TEASPOONS Gingerbread spice; 250 g + 1-2 tablespoons flour; 2 TEASPOONS Baking Powder; 7-10 Tbsp Fat and flour; 12 TABLESPOONS Whiskey cream liqueur (e.g. Baileys); 150 g Icing sugar; 1 TEASPOON Cocoa; 2 TABLESPOONS crushed pistachios

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

1 glass (720 ml) Cherries
200 g butter/margarine
100 g + 100 g sugar
1 package Vanillin sugar
1 pinch Salt
7-10 Tbsp grated peel of 1 untreated orange
5 eggs , 3 tablespoons milk (size M)
1/2 TEASPOON anise, cardamom, cloves and cinnamon or
1 1/2-2 TEASPOONS Gingerbread spice
250 g + 1-2 tablespoons flour
2 TEASPOONS Baking Powder
7-10 Tbsp Fat and flour
12 TABLESPOONS Whiskey cream liqueur (e.g. Baileys)
150 g Icing sugar
1 TEASPOON Cocoa
2 TABLESPOONS crushed pistachios

Directions

1
Drain the cherries. Cream soft fat, 100 g sugar, vanillin sugar, salt and orange peel. Separate the eggs. Stir in egg yolk, milk and spices. Beat the egg whites until stiff, then pour in 100 g sugar. Fold the beaten egg white into the fat egg mixture. Mix 250 g flour and baking powder, stir in
2
Dust the cherries with 1-2 tbsp. flour and fold into the dough. Pour the dough into a greased, flour-sprinkled ring cake tin (22 cm Ø; approx. 2 1/4 l capacity). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C / gas: level 2) for about 1 hour. Let cool slightly in the mould. Then turn out and let it cool down completely. Soak with 6 tablespoons of liqueur in between
3
Stir 36 tbsp. liqueur, icing sugar and cocoa until smooth. Coat the ring cake with the liqueur and sprinkle with pistachios. Leave to dry. Served with: whipped cream