Kugelhopf (bundt) with apricots

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Ingredients:

200 gr butter or margarine

200 gr sugar

4 eggs

250 gr flour

2 teaspoons baking powder

2-3 tablespoons milk

1 can apricots

breadcrumbs

rum or apricot glaze:

150 gr icing sugar

2-3 tablespoons rum or apricot juice

icing sugar

extra:

oven

kugelhopf pan

Preparation:

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Preheat the oven to 175°C/350°F (fan oven 160°C/310°F).

Beat the butter with sugar and eggs creamy.

Sift the flour and baking powder over the creamy butter. Keep whipping till you have an airely batter. Add optional some milk.

Grease the kugelhopf, sprinkle with breadcrumbs and spoon half of the batter in.

Drain the apricots, divide over the batter and cover the apricots with the other half of the batter.

Bake the kugelhopf cake 60 minutes.

When the cake has cooled, cover with rum glaze or apricot glaze and sprinkle with icing sugar.