Christmas Bundt cake

Name: Christmas Bundt cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 175 ml Milk; 30 g fresh yeast; 375 g Flour; 50 g sprinkled almonds; 1 package (100 g) mixed candied fruit; 1 TABLESPOON Rum; 175 g Sugar; 7-10 Tbsp Zesten of 1 untreated orange; 1 Star Anise; 1 stick of cinnamon; 200 g soft butter or margarine; 2 Eggs (size M); 2 Egg yolk (size M); 7-10 Tbsp grated rind of 1 untreated lemon; 1 TEASPOON Salt; 1 package Vanillin sugar; 75 g Icing sugar; 1 TABLESPOON Lemon juice; 7-10 Tbsp Fat and flour

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

175 ml Milk
30 g fresh yeast
375 g Flour
50 g sprinkled almonds
1 package (100 g) mixed candied fruit
1 TABLESPOON Rum
175 g Sugar
7-10 Tbsp Zesten of 1 untreated orange
1 Star Anise
1 stick of cinnamon
200 g soft butter or margarine
2 Eggs (size M)
2 Egg yolk (size M)
7-10 Tbsp grated rind of 1 untreated lemon
1 TEASPOON Salt
1 package Vanillin sugar
75 g Icing sugar
1 TABLESPOON Lemon juice
7-10 Tbsp Fat and flour

Directions

1
Warm milk in a pot lukewarm. Dissolve yeast in it. Put 175 g flour and milk into a mixing bowl and mix until smooth with a whisk. Cover the pre-dough and leave to rise in a warm place for about 30 minutes
2
Roast almonds in a pan without fat while turning for 2-3 minutes, remove. Finely chop the candied fruit, mix with almonds and rum
3
Bring 100 g sugar and 100 ml water to the boil in a saucepan. Boil the orange zest, star anise and cinnamon stick for 4-5 minutes, remove the pot from the stove
4
Mix 150 g fat, 75 g sugar, eggs, egg yolks, lemon peel, salt and vanillin sugar with the whisks of the hand mixer for 2-3 minutes. Add the pre-dough and 200 g flour and knead to a smooth dough with the dough hooks of the hand mixer. Knead candied fruit, almonds and rum into the dough. Pour the dough into a greased, flour-dusted ring cake mould (approx. 2.5 litres capacity), cover and leave to rise in a warm place for approx. 25 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes
5
Take out the cake and let it cool in the mould for about 5 minutes, then turn out onto a cake rack. Melt 50 g fat in a pot and spread it on the cake with a brush, let it cool down. Mix icing sugar, lemon juice and 1 teaspoon of water to a thick icing, place on the cake and let it run down slightly. Put the orange zest in a sieve, drain and decorate the cake with it
6
waiting time approx. 3 hours