Name: Bundt cake with rum pot filling
Prep time: 75 min
Cook time: 120 min
Total time: 195 min
Yield: 12 Portionen
Ingredients: 1 Glas Rum pot; 250 g Soft butter or margarine; 200 g Sugar; 1 Pck. Vanilla sugar; 1 pinch Salt; 4 piece Eggs (size M); 300 g Flour; 100 g Cornstarch; 1 Pck. Baking powder; 6 tbsp Milk; 250 g Powdered sugar; Flour for tossing the fruit

Cook Time

3 h 15 min

Servings

Difficulty

Medium

Prep Time

75 Min

This Thermomix® recipe for Bundt cake with rum pot filling is ready in 3 h 15 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Bundt cake with rum pot filling is a real eye-catcher on any coffee table, especially in the cold season. I always make it at Christmas time, as the rum pot tastes so wonderfully Christmassy. The preparation is a bit more complex, but the result is worth it! The cake is juicy, aromatic and a real treat thanks to the glaze. If you like, you can add chopped almonds or hazelnuts to the dough. An absolute must for all cake lovers!

Ingredients (12 ingredients)

Preparation (9 steps)

Drain rum pot

Pour the rum pot into a sieve and drain well. Collect the liquid and set aside.

Mix butter, sugar and salt

Thermomix® Setting

3 min/keine/Speed 4

Put 250 g soft butter or margarine, 200 g sugar, 1 packet of vanilla sugar and 1 pinch of salt into the mixing bowl and mix for 3 min/speed 4.

180

Add eggs

Thermomix® Setting

20 sec/keine/Speed 3

Add 4 eggs (size M) one after the other through the lid opening and stir in for 20 sec/speed 3 each time.

Stir in flour mixture and milk

Thermomix® Setting

1 min/keine/Speed 3

Mix 300 g flour, 100 g cornstarch and 1 packet of baking powder. Add alternately with 6 tbsp milk to the mixing bowl and stir in for 1 min/speed 3. Use a spatula to loosen everything from the edge.

Fold in rum pot fruit

Toss the rum pot fruit in a little flour and carefully fold into the batter with a spatula.

Baking

Grease a Bundt cake tin (23 cm Ø, approx. 2.5 liters capacity) well and sprinkle with breadcrumbs. Pour in the dough and smooth it out. Bake in a preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 50-60 minutes. Leave to cool on a wire rack for approx. 5 minutes. Turn the cake out of the mold and let it cool completely.

Prepare glaze

Thermomix® Setting

20 sec/keine/Speed 3

Put 250 g powdered sugar and 60-80 ml rum pot liquid into the mixing bowl and mix for 20 sec/speed 3.

Color glaze

Remove 2 tablespoons of the glaze and color with a few drops of red food coloring.

Decorate Bundt cake

Coat the Bundt cake with the white glaze. Put the pink glaze in a small piping bag and draw lines over the cake. Let it dry. Serve sprinkled with 1 tablespoon of powdered sugar.