Rum-soaked fruit flavors this German favorite.
- 1/2 cup California Zante currants
- 1/2 cup California raisins
- 3 tablespoons rum
- 1/3 cup slivered almonds
- 2 package (1/4 ounce each) dry yeast
- 1 cup warm (105°F to 115°F) milk
- 3 cups all-purpose flour
- Pinch of salt
- 3 tablespoons granulated sugar
- 3 eggs, lightly beaten
- 1 stick (4 ounces) butter, melted
- Sifted powdered sugar
In a small bowl, soak currants and raisins in rum. Set aside. Preheat oven to 375°F. Generously butter a 9-inch bundt pan and press almonds into butter. Refrigerate until needed.
In a small bowl, stir yeast into milk. Into a large mixing bowl, sift flour and salt. Make a well in center and add yeast mixture, sugar, eggs, and melted butter. With mixer on low, beat well. Stir in the fruit and rum. Spread batter into pan. Cover with a damp cloth and let stand in a warm place for 30 minutes, or until mixture has risen to 1 to 2 inches below pan’s top. Bake at 375°F for 45 to 50 minutes, or until a tester comes out clean. Let stand for a few minutes, then turn out on a rack to cool. Dust with powdered sugar.
From: Home Made Best Made, a Reader’s Digest Cookbook
Nutrition Facts Per Serving
Calories 140 (35% from fat); Total Fat 6g (sat 3g, mono 2g, poly 1g, trans 0g ); Cholesterol 40mg; Protein 3g; Carbohydrate 19g; (Dietary Fiber 1g; Sugars 6g; ); Iron 1mg; Sodium 25mg; Calcium 27mg; Potassium 103mg
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