Bundt Cake with Raisins and Almonds

A cake which you get in many variations in Germany. A traditional one is a bundt cake with raisins and almonds (Rosinengugelhupf). This one is not based on a yeast dough but on a dough using baking powder. Butter and eggs are making this one real rich.



© All rights reserved, Thorsten Kraska, 2009

Rosinengugelhupf
(for one bundt cake)

200g softened butter
250 g Sugar
1 Teaspoon Vanilla flavor (or 1 package vanilla sugar)
6 eggs (medium size)
150 g Sour Cream (Schmand)
350 g all purpose flour
1 heaped spoon baking powder
100 g raisins
rum (for soaking the raisins)
100 g almond flakes
Powder sugar (for dusting)

Let the raisins soak in rum (for at least an hour or overnight). Remove the raisins from the rum and set aside. If you don't like to cook with rum, you can soak the raisins in water.

Grease a bundt form and preheat oven to 180°C.

Beat butter and sugar on high speed until very well blended and getting fluffy. Add egg by egg and mix on medium speed each time for about 1 minute. Now add sour cream and vanilla flavor and mix until well blended. Mix flour and baking powder, sieve onto egg mixture and mix until blended. Do not overmix. At last fold in the raisins and almond flakes.

Fill dough into a suited bundt cake form (for 1.5 litre volume) and bake for abou an hour or until cake is done. Cake is done when a toothpick comes out clean. When cake gets too brown cover it with baking paper. Take out of oven, let cool about 10 minutes in form and then on a cooling rack until cold.

Before serving dust with powder sugar. Great with a cup of coffee, tea or hot chocolate. A real treat when served with some whipped cream.



© All rights reserved, Thorsten Kraska, 2009