Bundt cake with raisins and almonds
Bundt cake with raisins and almonds is a recipe featuring fresh ingredients from the yeast dough category. Try this and other recipes from Spoonsparrow!
Ingredients
- 42 g yeast (1 cube)
- 250 ml lukewarm milk
- 100 g sugar
- 2 Eggs
- 2 egg yolks
- 500 g flour
- 200 g softened butter
- 100 g raisins
- 150 g peeled almond kernels
- 2 tbsp rum
- Salt
- butter (for the pan)
- powdered sugar (for dusting)
Instructions
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1.
Crumble yeast into a bowl and stir with milk, sugar, eggs, yolks, and a pinch of salt. Sift flour over and mix everything with a dough hook until smooth. Dot butter in small pieces on top and knead for another 3 minutes. Dust the dough with a little flour, cover, and let rise in a warm place for 30 minutes.
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2.
Soak raisins with rum and let them absorb. Grease the bundt pan well. Place one almond in each indentation of the pan; finely chop the rest and mix with the rum-soaked raisins into the dough. Pour the dough into the pan and let it rise again, covered, for another 30 minutes.
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3.
Preheat oven to 180°C (356°F) and bake the bundt cake for about 45 minutes. Leave it in the pan for 5 minutes, then transfer to a plate. Dust lightly with powdered sugar before serving; almonds should still be visible.
