Cherry Punch Bundt cake

Name: Cherry Punch Bundt cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 1 glass (720 ml) Sour cherries; 100 g Butter or margarine; 250 g Sugar; 5 Eggs (size M); 500 g Flour; 1 package Baking Powder; 150 ml +2-3 tablespoons mulled wine; 1 Protein (size S); 200-250 g Icing sugar; 7-10 Tbsp Fat and breadcrumbs; 1 small freezer bag

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

1 glass (720 ml) Sour cherries
100 g Butter or margarine
250 g Sugar
5 Eggs (size M)
500 g Flour
1 package Baking Powder
150 ml +2-3 tablespoons mulled wine
1 Protein (size S)
200-250 g Icing sugar
7-10 Tbsp Fat and breadcrumbs
1 small freezer bag

Directions

1
Drain the cherries, collect the juice. Cream fat and sugar with the whisk of the hand mixer. Briefly stir in eggs one by one, alternating with 50 g flour. Mix 400 g flour and baking powder. Stir in alternately with the mulled wine. Swirl the cherries in 50 g flour and carefully fold into the dough. Fill the dough into a greased star-shaped form sprinkled with breadcrumbs (approx. 2 1/2 litres capacity; 27 cm from tip to tip), smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Then allow to cool slightly, turn out of the mould and allow to cool completely. Mix egg white, icing sugar and 2-3 tablespoons of mulled wine or cherry juice until smooth. Pour 2 tablespoons of icing into the freezer bag. Spread the rest of the icing on the cake and let it dry. Cut a small corner from the freezer bag, decorate the cake with it and sprinkle with coloured sugar