Curd Bundt cake

Name: Curd Bundt cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 125 g Butter or margarine; 125 g Sugar; 3 Eggs (size M); 7-10 Tbsp juice and grated zest of 1 untreated lemon; 200 g Low-fat curd; 4-5 drops of liquid vanilla aroma; 250 g Flour; 1/2 package Baking Powder; 100 g Raisins; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

125 g Butter or margarine
125 g Sugar
3 Eggs (size M)
7-10 Tbsp juice and grated zest of 1 untreated lemon
200 g Low-fat curd
4-5 drops of liquid vanilla aroma
250 g Flour
1/2 package Baking Powder
100 g Raisins
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and breadcrumbs

Directions

1
Stir the fat until creamy. Gradually add sugar, eggs, lemon juice and zest. Stir in curd cheese and vanilla flavour. Mix flour and baking powder and add in portions. Fold the raisins into the dough.
2
Grease a cake tin (approx. 1 litre capacity) well and sprinkle with breadcrumbs. Fill the dough into the pan and smooth it down. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 50-60 minutes.
3
Take out the cake, let it cool down a little. Turn onto a cake rack and let it cool down. Dust with icing sugar.