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Austrian-Style Gluten Free Bundt Cake

Name: Austrian-Style Gluten Free Bundt Cake
Prep time: 1 h 30 min
Cook time: 50 min
Cuisine: Other
Ingredients: 250 g Mix Bread; 80 g raisins; 80 g candied fruits; 4 tbsp rum; 5 g dry yeast; or; 10 g fresh yeast; 150 ml lukewarm water; 80 g margarine; 100 g sugar; 3 eggs

8 people

2 hr 20 min

The brilliantly boozy Austrian bundt cake has gone gluten free. Celebrate with this easy-peasy recipe.

This gluten free bundt cake recipe is based on the traditional Austrian Gugelhupf. It’s a ring-shaped cake that’s chock full of tasty raisins and candied fruit. The gorgeously soft sponge is infused with a generous serving of rum, making it moist, moreish and just a little intoxicating. A slice of this cake will make a heady addition to any gluten free breakfast or brunch. Stir in some cinnamon and cardamom to the cake mixture for extra warmth.

Cook

Preparation

in 1 hour and 30 minutes

Cooking

in 50 minutes

Temperature

170 °C

Leave the raisins to soak in warm water with the rum for approximately half an hour.
Mix the flour and dry yeast together and combine with the remaining ingredients until well mixed.
Dissolve the fresh yeast in some lukewarm water and mix well with the flour.
Knead together with the remaining ingredients to form a smooth dough.
Dry off the raisins and candied fruits, dust them with some fl our and fold into the dough.
Grease a ring-shaped cake tin and dust with flour.
Pour in the dough; cover it and leave to rise for approximately an hour in a warm place, then bake.

Ingredients

250

Mix Bread