Home · Recipes · Historical Cookbook · Baked Goods

Scraped Bundt Cake

4 servings

Ingredients

• 50 g Yeast
• 375 g Butter
• 250 g Sugar
• 8 pcs Eggs
• 0.25 l Milk (lukewarm)
• 750 g Flour
• 1 pcs Lemon (grated)
• 50 g Sweet almonds (finely chopped, including some bitter ones)
• Cardamom (crushed) (a little)
• Sultanans (optional) (a little)

Instructions

1. Prepare a yeast starter from the yeast.
2. Cream the butter, then gradually add sugar and eggs alternately, stirring constantly (if the butter becomes curdled, immediately add a little flour).
3. Gradually add lukewarm milk, flour, grated lemon zest, finely chopped almonds, and a little crushed cardamom.
4. Finally, stir in the risen yeast starter, and sultanans if desired, and continue to stir the dough for about half an hour, always in the same direction, until it forms bubbles.
5. Proceed as for Bundt cake.

Modernized from a treasured 19th-century German cookbook.