A few days ago, someone who has a board exclusively for Bundt Cakes followed me on Pinterest. While I don't know yet whether to find that cool or creepy, I have decided that I need to share my recipe for a very special bundt cake with you - the tipsy egg-liquor bundt cake.
This cake might be better suited for baking alone or with older kids (who can resist licking the spoon), unless you want to sedate the little ones with 17.2% alcohol...
Tipsy Egg-Liquor Bundt Cake (Eierlikörkuchen)
You need:
- 125 g (4.5 oz) all purpose flour
- 125 g (4.5 oz) corn starch
- 4 teaspoons baking powder
- 250 g (9 oz) icing sugar
- 2 packages of vanilla sugar
- 5 eggs
- 1 cup of canola or sunflower oil
- 1 cup of egg-liquor
Mix all ingredients well - dough will be liquid! - and pour into a greased bundt cake form. Bake for about 55 minutes at 180°C (360F). Once it's baked it is safe to eat for everyone - the alcohol evaporates while baking!
Let sit for a few minutes to cool, then take out of the form and let cool completely on a rack.
Serve with whipped cream or with icing sugar sprinkled over top!
