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    You are in: Home / Recipes / German Bundt Cake Recipe
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    German Bundt Cake

    German Bundt Cake. Photo by Sunmaid

    1/1 Photo of German Bundt Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    busyozmum's Note:

    A favourite that I have made time and time again over the past 20 years. This is a Margaret Fulton recipe. A rich cake with a golden crust of butter-fried almonds.

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    Units: US | Metric


    1. 1
      Set the oven at moderate (180C/350F).
    2. 2
      Grease a 6-7 cup fluted ring cake mould with 30g of butter, putting large dabs in the creases of the mould and embedding an almond in each dab. Put in the refrigerator to set while preparing the mixture.
    3. 3
      Cream the remaining butter well. Gradually beat in the sugars, beating well between each addition. Add the egg yolks one at a time, and beat until smooth. Stir in the vanilla and almond essences. Sift the flour, baking powder and salt three times and fold into the creamed mixture alternately with the milk.
    4. 4
      Whisk the egg whites until stiff, stir a spoonful into the cake mixture and, when incorporated, fold in the remaining whites carefully and lightly using a large metal spoon.
    5. 5
      Pour into the prepared tin and bake for about 1 1/2 hours, or until the cake is cooked when tested with a skewer. Allow to stand for about 15 miutes before turning out.
    6. 6
      Allow the cake to cool completely before dusting with sifted icing sugar. Cut this rich cake into thin slices to serve.

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    Ratings & Reviews:

    • on June 18, 2012

      Excellent recipe. Well written. This cake turned out so delicious. My family thought it came from a bakery. I didn't have caster sugar so I ground the granulated sugar in the Blendtec. I cooked it at 350 degrees for 1 hour and 8 minutes. I used almond slices and completely lined the pan on the generous amounts of butter. Setting the pan in the fridge made the difference. Thanks for this recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2008


      My mum says this is the best cake I've made off Recipezaar until now...and I have to say she's proably right! I did make a few changes though : I didn't have whole blanched almonds so I scattered slivered almonds in the bottom of the tin; I also substituted some of the sugar for vanilla sugar as I didn't have any essence. Thanks for posting the recipe : I'll definitely be making it again!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for German Bundt Cake

    Serving Size: 1 (88 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 401.1
    Calories from Fat 189
    Total Fat 21.0 g
    Saturated Fat 11.3 g
    Cholesterol 101.1 mg
    Sodium 244.0 mg
    Total Carbohydrate 47.5 g
    Dietary Fiber 1.2 g
    Sugars 24.1 g
    Protein 6.5 g

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