Spice Bundt cake with Baileys
easy
105 mins
105 mins
Ingredients
- 1 glass (
- 7-10 Tbsp Cherries
- 250 g + 1 tablespoon of flour
- 200 g Butter or margarine
- 200 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 7-10 Tbsp grated peel of 1 untreated orange
- 5 Eggs (size M)
- 3 TABLESPOONS Milk
- 1/2 TEASPOON ground aniseed, cardamom, cloves and cinnamon
- 2 TEASPOONS Baking Powder
- 12 TABLESPOONS Irish whiskey cream liqueur (e.g. Baileys)
- 1 TEASPOON Cocoa
- 7-10 Tbsp powder
- 150 g Icing sugar
- 30 g crushed pistachios
- 7-10 Tbsp cores
- 7-10 Tbsp Fat and flour
Directions
- 1
Drain the cherries well. Then dust with 1 tablespoon of flour. In the meantime, stir the fat with 100 g sugar, vanillin sugar, salt and orange peel until foamy. Separate the eggs and add the egg yolks one after the other. Stir in milk. Add anise, cardamom, cloves and cinnamon. Beat the egg whites until stiff, gradually add the remaining sugar and fold into the fat-egg mixture.
- 2
Mix flour with baking powder, sieve onto the fat-egg mixture and fold in. Carefully fold the cherries into the dough, fill into a greased and floured ring cake tin (22 cm Ø; 2 1/4 litre capacity) and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for approx. 1 hour. Leave to cool for approx. 10 minutes, turn out and leave to cool completely for approx. 45 minutes. In the meantime, soak the ring cake with 6 tablespoons of Baileys. Stir the rest of the Baileys with cocoa and icing sugar until smooth. Coat the ring cake with this and sprinkle with pistachios. Whipped cream tastes good with it
- 3
Results in about 16 pieces
Nutrition Facts
330 kcal
43 g
14 g
5 g
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