Yeast Bundt cake

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 1
  • 300 g Flour
  • 1/2 cube (20 g) Yeast
  • 1/8 l tepid milk
  • 100 g Sugar
  • 150 g Butter or margarine
  • 1/2 package (100 g) Marzipan raw mass
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 3 Eggs (size M)
  • 2 (100 g each) Packages
  • 7-10 Tbsp mixed candied fruit
  • 1 TABLESPOON Icing sugar for the
  • 7-10 Tbsp Dusting
  • 7-10 Tbsp Grease

Directions

  1. 1

    Pour flour into the bowl and make a depression in the middle. Crumble yeast into it. Add half of the lukewarm milk and 1 teaspoon of sugar. Mix everything with some flour and let it rise covered in a warm place for 15-20 minutes.

  2. 2

    Melt the fat in the remaining lukewarm milk and gradually stir it into the marzipan mixture until smooth. Add the remaining sugar, vanillin sugar, lemon zest, salt, eggs and milk mixture to the flour. Mix everything to a viscous dough.

  3. 3

    Mix in the candied fruit. Let the dough rise for another 30 minutes. Pour the yeast dough into a greased ring cake mould (approx. 2 1/2 litres capacity) and let it rise for another 15 minutes. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 50-60 minutes.

  4. 4

    Cover the cake with parchment paper if necessary. Afterwards let it rest in the switched off oven for another 5 minutes. Leave the ring cake in the pan for about 10 minutes and then turn it over. Let it cool down on a cake rack.

  5. 5

    Dust with icing sugar for serving. Results in about 20 pieces.