Rum-Grape-Nut-Marble Cake

Name: Rum-Grape-Nut-Marble Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 200 g Raisins (Sultanas); 5 TABLESPOONS Rum; 300 g Hazelnut kernels; 200 g Butter or margarine; 1 package Vanillin sugar; 1 pinch Salt; 200 g Sugar; 4 Eggs (size M); 375 g Flour; 1 package Baking Powder; 100 ml + 2 tablespoons of milk; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

200 g Raisins (Sultanas)
5 TABLESPOONS Rum
300 g Hazelnut kernels
200 g Butter or margarine
1 package Vanillin sugar
1 pinch Salt
200 g Sugar
4 Eggs (size M)
375 g Flour
1 package Baking Powder
100 ml + 2 tablespoons of milk
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Soak raisins in rum for 2-3 hours. Roast the nuts in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 10-15 minutes. Remove the finished nuts, let them cool down and grind half of them finely in the universal chopper
2
Cream fat, vanilla sugar, salt and sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir alternately with 100 ml milk into the fat-sugar mixture. Halve the dough, fold the rum raisins into one half. Stir hazelnuts and 2 tbsp. milk into the other half.
3
Grease a box form (30 cm long, 2 3/4 litres capacity) and dust with flour. Pour the dough into the box form and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 1/4 hours (stick test). Cover the cake with aluminium foil if it gets too dark. Remove the cake from the oven, let it cool down for about 15 minutes and then turn it out of the tin. Let it cool down on a cake rack. Dust the cake with icing sugar and cut into slices
4
waiting time approx. 2 hours