Kugelhopf or bundt

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Ingredients:

200 gr hover for conversion butter or margarine

200 gr hover for conversion sugar

2 tablespoons vanilla sugar

pinch salt

grated peel of 1 lemon

4 eggs

500 gr hover for conversion flour

3 teaspoons baking powder

125 ml hover for conversion milk

125 gr hover for conversion currants

125 gr hover for conversion raisins

125 gr hover for conversion icing sugar

extra:

oven

kugelhopf pan

Preparation:

© Janneke's Recipe pages - recipe cake, pie and pastry making
Preheat the oven to 180°C/360°F (fan oven 160°C/310°F).
Beat the butter creamy and add alternately sugar, vanilla sugar, salt, lemon grater and eggs.
Mix flour with the baking powder and stir it together with the milk into the butter.
Add the cleaned and dried currants and raisins.
Spoon the dough in the greased kugelhopf and bake the kugelhopf 60-70 minutes.
Sprinkle after cooling with icing sugar.
 

 

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