Ingredients
Bundt cake
flour
500g
17.50oz
2cup
33.50tbsp
warm milk
130ml
4.29fl oz
0.52cup
8.71tbsp
sugar
150g
5.25oz
0.60cup
10tbsp
butter at room temperature
250g
8.75oz
1cup
16.75tbsp
candied fruits
150g
5.25oz
0.60cup
10tbsp
nuts
100g
3.50oz
0.40cup
6.70tbsp
egg
3pc
vanilla extract
1tsp
orange zest
1pc
instant dry yeast
1tsp
Soaking syrup
sugar
100g
3.50oz
0.40cup
6.70tbsp
water
100ml
3.30fl oz
0.40cup
6.70tbsp
orange juice
1pc
rum
1Tbs
Method
- Beat the butter with sugar until light and fluffy for 5-7 minutes. Add the eggs one at a time, mixing each time until smooth.
- Add the yeast, vanilla extract, warm milk and zest. Mix again.
- Gradually introduce flour, candied fruits and chopped nuts. Knead until the dough is smooth, about 5-7 minutes.
- Cover the dough with a film and let it rise for 1-1.5 hours.
- Grease the baking tin with butter and dust with flour. Pour the dough, level it.
- Bake in the oven preheated to 356F (180C) for 45-60 minutes. Check the readiness with a toothpick. If it starts to burn, cover with foil. Focus on your experience with the oven.
- Take the cake out of the oven, and let it cool for about 10 minutes.
- Meanwhile, prepare the soaking syrup. Put sugar, orange juice and water in a saucepan, heat on the stove until sugar dissolves. Remove from heat and add rum.
- Pierce the finished cake with a toothpick in several places, and first soak it with half a portion of the syrup, and in 20 minutes with the rest of it.
- Garnish to taste before serving. I had powdered sugar.
