GERMAN BUNDT CAKE
A favourite that I have made time and time again over the past 20 years. This is a Margaret Fulton recipe. A rich cake with a golden crust of butter-fried almonds.
Provided by busyozmum
Categories Dessert
Time 1h20m
Yield 10-14 serving(s)
Number Of Ingredients 12
Steps:
- Set the oven at moderate (180C/350F).
- Grease a 6-7 cup fluted ring cake mould with 30g of butter, putting large dabs in the creases of the mould and embedding an almond in each dab. Put in the refrigerator to set while preparing the mixture.
- Cream the remaining butter well. Gradually beat in the sugars, beating well between each addition. Add the egg yolks one at a time, and beat until smooth. Stir in the vanilla and almond essences. Sift the flour, baking powder and salt three times and fold into the creamed mixture alternately with the milk.
- Whisk the egg whites until stiff, stir a spoonful into the cake mixture and, when incorporated, fold in the remaining whites carefully and lightly using a large metal spoon.
- Pour into the prepared tin and bake for about 1 1/2 hours, or until the cake is cooked when tested with a skewer. Allow to stand for about 15 miutes before turning out.
- Allow the cake to cool completely before dusting with sifted icing sugar. Cut this rich cake into thin slices to serve.
Nutrition Facts : Calories 401.2, Fat 21, SaturatedFat 11.3, Cholesterol 101.1, Sodium 244, Carbohydrate 47.5, Fiber 1.2, Sugar 24.2, Protein 6.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #desserts #easy #cakes #4-hours-or-less
You'll also love
Jovan bahena
[email protected]I've made this cake several times and it's always a hit. It's moist, flavorful, and has a beautiful golden-brown crust.
Stephanie Guevara
[email protected]This cake is so moist and flavorful. It's the perfect dessert for any occasion.
Jordan Millines
[email protected]I'm not sure what I did wrong, but my cake didn't rise properly. It was still tasty, but it was more like a dense coffee cake than a light and fluffy Bundt cake.
Robert Humphrey
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Alger Sabroso
[email protected]I'm not a big fan of nuts, so I omitted the almonds. The cake still turned out great.
Magdalene Hope
[email protected]This cake is a labor of love, but it's worth it. The end result is a moist, flavorful cake that will impress your friends and family.
Saad MsaadKING
[email protected]The glaze is a bit too thick for my liking. I'll try thinning it out next time.
mphonyana olifant
[email protected]I love that this recipe uses simple, everyday ingredients. It's a great way to use up leftover buttermilk.
Princeton Smith
[email protected]This cake is a showstopper! It's perfect for any occasion.
Abdulbasid Farah
[email protected]Followed the recipe to a T and the cake came out dry and crumbly. Not sure what went wrong.
Livai Juliana
[email protected]A bit too sweet for my taste, but overall a solid Bundt cake recipe.
Helal Miah
[email protected]I've tried many Bundt cake recipes, but this one is by far the best. The crumb is moist and tender, and the flavor is divine.
Migan Gunz Matiwaza Ndlovu
[email protected]Easy to make and delicious. Will definitely be a regular in my baking rotation.
K Mohamed
[email protected]Followed the recipe exactly and the cake turned out perfectly. Loved the almond flavor and the glaze gave it a nice finishing touch.
Manik Mahmud
[email protected]This German Bundt cake was a hit at my last dinner party. It was moist, flavorful, and had a beautiful golden-brown crust. I'll definitely be making it again!