Eggnog-cherry-bundt cake

Name: Eggnog-cherry-bundt cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1 glass (370 ml) Cherries; 300 g Flour; 5 Eggs (size M); 250 g Icing sugar; 1 package Vanillin sugar; 250 ml Oil; 250 ml Egg liqueur; 1 package Baking Powder; 200 g Dark chocolate coating; 25 g Coconut oil; 7-10 Tbsp Fat and flour

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1 glass (370 ml) Cherries
300 g Flour
5 Eggs (size M)
250 g Icing sugar
1 package Vanillin sugar
250 ml Oil
250 ml Egg liqueur
1 package Baking Powder
200 g Dark chocolate coating
25 g Coconut oil
7-10 Tbsp Fat and flour

Directions

1
Put ##cherries## in a sieve, drain well. Pour onto kitchen paper, dab dry and lightly dust all around with approx. 25 g flour. Beat the eggs, icing sugar and vanillin sugar with the whisk of the hand mixer until thick and frothy. Slowly add oil and advocaat and mix. Mix 275 g flour and baking powder, sieve over it and stir in until a smooth dough is formed. Fold in the cherries.
2
Grease a pancake tin (approx. 2 1/2 litres capacity) and dust with flour. Pour in the dough and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Let the finished cake rest in the pan for approx. 10 minutes, turn out onto a cake rack and let it cool down. Coarsely chop the chocolate coating, melt with ##coconut##fat on a warm water bath. Spread the melted chocolate coating over the cake with a spoon, allow to set
3
waiting time approx. 1 1/2 hours