Bundt Cake with Lemon Glaze

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Bundt Cake with Lemon Glaze

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200 g Butter
200 g Crystal Sugar
200 g Plain Flour
2 packs Vanilla Sugar
4 big Egg
2 tsp Baking Powder
2 tsp Rum Essence for the raisins
50 g Raisins
1 tsp Lemon Zest
50 g Candied Lemon Peel optional
a pinch Salt
2 cups Powdered Sugar
1/2 lemon Lemon Juice

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I adore sweets. And I am crazy about baking cakes. So everytime I see a cake in the supermarket I try to recreate the recipe and make it myself. Call it cook pride or just curiosity, but it helped me a lot in developing nice baking skills. So this time I saw this great Tulband, pretty, but full of air, so I said to myself: “Come on, you can make it nice and moist and still pretty, just like this, but for your own taste!” And my own taste means full of flavours. That’s why I added rum, lemon and glaze to a very simple Dutch recipe. Here, in the Netherlands we call it Tulband, in Romania we call it Guguluf but it’s all the same Bundt Cake. Just with a bit more moisture, because Dutch people looove butter in their cakes! And they say a little more butter never hurt anyone…

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Bundt Cake

Preheat the oven at 180 C. In a small bowl mix the raisins with the rum essence and let them absorb the liquid.


Cream butter, sugar and vanilla sugar. Add the eggs one by one and continue mixing.


Add all dry ingredients at the same time: the flour, the baking powder, the salt and what's left of the rum essence (drain the raisins) and continue mixing until you have a light coloured and fluffy paste.


With a spatula, incorporate the raisins and candied lemon peel and mix gently until well combined.


Spray your Bundt Cake shape, put the mixture in and bake for 60 min or until the cake passes the toothpick test. I have a silicone pan and I totally adore it, because it's so easy to use and to clean and it doesn't stick to the cake, but if you like the tin ones, be a bit more careful not to fill it too much, because the cake grows and it might overflow. The silicone pan can expand a bit, so you don't have such a big risk of disaster in your oven, but still keep an eye on it.


Lemon Glaze

Put the sugar in a bowl and add the lemon juice on top. Grab a whisk and mix until the sugar is dissolved. If you think that the icing is too thick add a bit of milk or warm water. Be careful not to make it too runny! Pour on top of the cake while it's still warm (not hot!).


I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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