Raspberry Bundt cake

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
4 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 20
  • 200 g Raspberries
  • 200 g Flour
  • 250 g Butter or margarine
  • 250 g Sugar
  • 1 package Bourbon vanilla sugar
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 4 Eggs (size M)
  • 3 TABLESPOONS Rum
  • 100 g Cornstarch
  • 2 TEASPOONS Baking Powder
  • 1 TABLESPOON Icing sugar
  • 7-10 Tbsp Fat and breadcrumbs
  • 7-10 Tbsp Raspberries and balm

Directions

  1. 1

    Select the raspberries and mix with 1 teaspoon of flour. Cream fat, sugar, vanilla sugar and lemon peel. Stir in eggs one after the other. Add rum. Mix the remaining flour, starch and baking powder and finally stir into the fat mass.

  2. 2

    Put some of the dough into a greased, breadcrumbed ring cake mould (approx. 2 litres capacity). Carefully fold the raspberries into the rest of the dough and put them into the mould as well. Bake in the preheated oven (electric cooker: 175°C/ gas: level 2) for approx. 50 minutes.

  3. 3

    Let the finished cake rest in the mould for about 15 minutes, then turn out of the mould and let it cool down on a cake rack. Dust with icing sugar and serve decorated as desired with raspberries and lemon balm.

Nutrition Facts

KCAL
220 kcal
CARBS
26 g
FATS
12 g
PROTEINS
3 g

Categories & Tags

Cakes & PastriesCakeCake

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