This recipe has been in the family for ages. My mother always used to make bread pudding and bundt cake for Christmas. Nowadays she finds the bread pudding too much work but we can’t do without bundt cake with Christmas. I hope she doesn’t mind sharing the recipe with you.
250 grams of butter at room temperature
250 grams sugar
250 grams of flour
10 grams vanilla sugar
2 teaspoons of backing powder
100 grams of raisins
dash of rum for the holiday spirit
100 grams walnuts
100 grams of finely chopped bigarreaux cherries
icing sur to decorate
Put the raisins in the rum. If you don’t want to use alchol, just wash them for a short while in water.
Preheat the oven at 160 degrees Celsius
Put the butter, the sugar, salt and the vanilla sugar in the mixer until it’s light and creamy
Add the eggs one by one. It is important that the eggs is dissolved before adding a new one.
Fold in the sieved flour and baking powder carefully with a spatula.
Mix the bigarreaux cherries, walnuts and drained raisins and put it in the cake mix.
Grease the bundt cake tin (I prefer the silicone ones) and put in the mixture.
Immediately put it into the oven and bake it for approximately 60 minutes. You can take it out when a skewer comes out clean.
I hope you will enjoy my family recipe as much as we do every Christmas.