German Bundt Cake Revisited!

GERMAN BUNDT CAKE - REVISITED

Recipe by Tracy Loeppky©

Hi all! As you may, or may not have guessed, my lineage is German and Dutch. Many, many recipes have been taught to me by my Omas and Opa!

One of which is the classic German Bundt Cake.

Now - I will post the original recipe, and also list my alternative ingredients for people who like to have some choice in their baking.
Enjoy!

Wet

• 200 grams sugar (7 oz.)
• or Coconut or Berry sugar, you may also but this in half
• 1/2 lb. butter (8 oz, or 1 cup)
• Cream together

Add

• 4-5 Eggs
• 6 tbs milk
• or Almond milk
• For extra moistness add a splash of oil, or pudding mix (no added sugar mix)
• Vanilla Extract

Dry

• 500 grams Flour (17.6 oz, or 2 cups)
• or GF flour, Spouted Grain flour, but you may need to add additional moisture in the form of apples sauce, oil, or fruit
• 1 tsp salt
• 4 heaping tsp baking powder
• 1/3 cup oil - must be a liquid oil
• (Any other dry ei. choice chips, raisins, nuts etc)

1. Add dry to wet
2. Mix well, scraping edges frequently.
3. Should be a thick, sticky and heavy texture. Not wet.
4. Bake at 350 degrees for an hour, or until tester comes out dry.
5. I used a standard confectioners sugar icing. You may use whatever you like - or nothing at all!