Old German Bundt cake

Name: Old German Bundt cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 200 g Raisins; 200 g Currants; 100 g Candied orange peel; 100 g candied peppers; 6 TABLESPOONS Rum; 200 ml Milk; 500 g Flour; 2 packages Dry yeast; 200 g Butter or margarine; 175 g Sugar; 100 g crushed almonds; 50 g Marzipan raw mass; 2 Eggs (size M); 7-10 Tbsp Icing sugar and candied orange slices; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

200 g Raisins
200 g Currants
100 g Candied orange peel
100 g candied peppers
6 TABLESPOONS Rum
200 ml Milk
500 g Flour
2 packages Dry yeast
200 g Butter or margarine
175 g Sugar
100 g crushed almonds
50 g Marzipan raw mass
2 Eggs (size M)
7-10 Tbsp Icing sugar and candied orange slices
7-10 Tbsp Grease

Directions

1
Sprinkle raisins, currants, candied orange peel and candied peel with rum and leave to stand overnight. Warm up the milk. Mix 200 g flour, yeast and milk well and leave to stand covered for 20 minutes. Beat the fat and sugar until creamy. Stir in almonds, marzipan and eggs. Knead 300 g flour, yeast dough and fat egg mass. Beat with spread fingers for 2 minutes.
2
Cover the dough and let it rise in a warm place for about 20 minutes. Carefully knead in fruits. Pour the dough into a greased cake tin (2 litres capacity), cover and leave to rise for about 40 minutes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 2) for approx. 50 minutes. Take out the cake, let it cool down a little, turn out on a cake rack and let it cool down. Dust the cake with icing sugar and decorate with candied orange slices
3
waiting time approx. 14 hours