Easter Bundt Cake
Servings 8 servings
Equipment
- Bundt Cake Pan (1,2 litre)
- Bowl
- Brush
- Hand Mixer
- Citrus Grater
- Cooking Pot
- Heat Resistant Bowl
Ingredients
- 230 gram Flour 1½ cup + 2 tablespoons extra
- 200 gram Powdered Sugar 1½ cup
- 230 gram Butter 1 cup
- 4 Eggs
- 120 ml Dutch Eggnog or custard
- 7 gram Baking Powder ½ tbsp
- 1 Lemon
- 80 gram Dried Cranberries ¾ cup
Toppings
- 200 gram Dark Chocolate
- Some Easter M&M's
Other
- 20 gram Butter
Instructions
Preparations
- Preheat the oven on 170 degrees Celsius or 340 degrees Fahrenheit.
- Use a brush to divide the butter (other ingredients) in the bundt cake pan.
The Batter
- Add the butter to the bowl and use a handmixer to beat the butter light and fluffy. Then add the powdered sugar and eggs.
- When mixed, you can add the baking powder, eggnog, flour and grated zest of one lemon. Mix shortly until you have a smooth batter.
- Mix the dried cranberries with 2 tablespoons of flour. When the cranberries are all covered with some flour, you can add them to the batter. Stir the batter for a last time.
Baking
- Pour the batter in the bundt cake pan. Bake the cake for about 1 hour and 15 minutes in the preheated oven.
Topping
- Break the chocolate in the heat resistant bowl. Bring some water to a boil and place the heat resistant bowl on the cooking pot. When the chocolate is completely melted, you can pour it on the cooled down baked cake.
- Top with the easter eggs and let the chocolate set.