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Thursday, December 29, 2011

Simple bundt cake with raisins (Romanian guguluf)

This is an easy and basic "chec" recipe (sweet bread very often made in Romanian homes). When it's done in a bundt pan, resulting in what Germans call a gugelhupf, the Romanians call it a guguluf :). We like having slices of it with warm milk for breakfast. It's not too sweet, not too dry and keeps well for 2-3 days, even uncovered and at room temperature. Have fun :)

Last year: Pasta alla carbonara and Ginger-lemon chicken breast with honey-spicy vegetable sautee

Ingredients (for a small one):

  • 200 g all-purpose flour
  • 200 g sugar
  • 100 ml sunflower or canola oil
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 1 satchel (7 g) baking powder
  • 75 g white raisins 
  • 2 tablespoons white rum
  • a pinch of salt
  • some vanilla powder sugar for sprinkling on top (optional)

Soak the raisins in the rum a couple of hours before making the cake. Separate the eggs: place the yolks in a large bowl and beat the egg whites with the salt, sugar (gradually incorporated) and vanilla until stiff.

Mix the flour with the baking powder, oil and yolks, then add the beaten egg whites:

Mix everything well until even:

Use a little extra oil and flour to coat the bundt pan. Preheat oven to 180 degrees C.

Pour the composition in the cake form and add the raisins, lightly mixing.

Put in the preheated oven and bake for about 30 minutes (check if a skewer comes out clean before removing from the oven).

And it's done! Reverse on a serving plate and dig in! :)

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