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🍰 Grandma's Yeast and Raisin Bundt Cake

682 kcal · 30 min · 4 servings

Ingredients

• soft butter (for the pan)
• soft ground almond kernels (for the pan)
• 400 g flour
• 100 g ground almond kernels (peeled)
• 0.5 cube fresh yeast (approx. 21 g)
• 200 ml milk
• 100 g sugar
• 2 eggs
• 100 g soft butter
• 40 ml rum
• 60 g raisins
• powdered sugar (for dusting)

Instructions

1. 1. Grease the Bundt cake pan with butter.
2. 2. Sprinkle the pan with ground almonds.
3. 3. Sift the flour into a large bowl.
4. 4. Add the remaining whole almonds to the bowl.
5. 5. Make a well in the center of the flour mixture.
6. 6. Dissolve the yeast in 2-3 tablespoons of lukewarm milk.
7. 7. Stir 2 tablespoons of sugar into the milk-yeast mixture.
8. 8. Pour the yeast mixture into the well in the flour.
9. 9. Stir in a little flour to form a thin batter.
10. 10. Let the pre-dough rise covered in a warm place for about 15 minutes.
11. 11. Add the eggs to the bowl.
12. 12. Add the butter to the bowl.
13. 13. Add the remaining lukewarm milk to the bowl.
14. 14. Add the remaining sugar to the bowl.
15. 15. Knead everything into a medium-firm dough.
16. 16. Let the dough rise for another 30 minutes.
17. 17. Slightly warm the rum.
18. 18. Add the raisins to the warm rum.
19. 19. Let the raisins soak in the rum.
20. 20. Knead the dough thoroughly once more.
21. 21. Drain the raisins.
22. 22. Work the drained raisins into the dough.
23. 23. Fill the dough into the prepared pan.
24. 24. Let the dough rise covered for another 15 minutes.
25. 25. Preheat the oven to 180 degrees Celsius fan-assisted.
26. 26. Bake the cake in the oven for about 50 minutes.
27. 27. Check for doneness with a wooden skewer.
28. 28. Remove the finished cake from the oven.
29. 29. Let the cake cool briefly.
30. 30. Turn the cake out of the pan.
31. 31. Let the cake cool completely.
32. 32. Dust a light layer of powdered sugar on the cake.
33. 33. Serve the cake.

Nutrition per serving

• kcal: 682
• Protein: 17 g · Fett/Fat: 29 g · Carbs: 100 g