Bundt Kuchen Recipe
Ingredients
| Pecans or slivered almonds | ||
| 3 tablespoons crushed graham wafers | ||
| Cinnamon | 1 Teaspoon | |
| Soft butter | 2/3 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Egg yolks | 4 | |
| Orange rind | 1 1/2 Teaspoon, grated | |
| Vanilla | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cardamom seeds | 1/4 Teaspoon, crushed | |
| 2 1/4 cups unsifted pastry flour | ||
| Baking powder | 2 Teaspoon | |
| Milk | 3/4 Cup (16 tbs) | |
| Egg whites | 4 | |
Directions
Butter the inside of a fluted bundt mold or a small angel cake pan generously.
Sprinkle with pecans or slivered almonds.
Scatter crushed graham wafers mixed with 1 teaspoon cinnamon over the butter.
Beat butter and 1/2 cup sugar together.
Add 1 egg yolk at a time, beating well after each addition.
Add rind and vanilla, then the sifted dry ingredients alternately with the milk.
Beat egg whites until foamy, and beat in remaining sugar.
Beat until very stiff.
Fold in the batter, and scrape into prepared pan.
Bake at 350°F. 40 minutes.
Cool, and remove from pan.
Serve in wedges with butter and tart jelly.
Cuts into 10 or 12 wedges.
Sprinkle with pecans or slivered almonds.
Scatter crushed graham wafers mixed with 1 teaspoon cinnamon over the butter.
Beat butter and 1/2 cup sugar together.
Add 1 egg yolk at a time, beating well after each addition.
Add rind and vanilla, then the sifted dry ingredients alternately with the milk.
Beat egg whites until foamy, and beat in remaining sugar.
Beat until very stiff.
Fold in the batter, and scrape into prepared pan.
Bake at 350°F. 40 minutes.
Cool, and remove from pan.
Serve in wedges with butter and tart jelly.
Cuts into 10 or 12 wedges.
Chef
