Chestnut and Rum Kugelhopf #BundtBakers

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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #BundtBakers homepage.
And don’t forget to take a peek at what other talented bakers have baked this month:


Thanks to our host, Lauren  from From Gate to Plate we were baking with booze this month. Rum still counts, doesn't it ?


Chestnut and Rum Kugelhopf

Oven temperature: 180C/350F

130 g sugar
130 g butter
3eggs
200 g flour
60 gr ground almonds
200 ml milk
150 ml double cream
200 g chestnut purée 
200 g freshly baked chopped chestnuts soaked in 2 tbsp rum
10 g vanilla sugar
12 g baking powder
1 tbs cinnamon

Mix the flour with  almonds, vanilla, baking powder and cinnamon, separately beat the butter with sugar and set aside. In a third bowl combine milk, double cream, chestnuts, rum and chestnut purée , then alternately add the flour and wet mixture. 
Preheat the oven, grease a bunt pan and pour the batter. Bake for 50 minutes, or until it passes the toothpick test.
Let it cool in the mould for 15 minutes then turn to a cooling rack.  The cake is very moist and will stay fresh stored in an air tight container or covered under a bell food cover. 



The recipe adapted form here


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24 comments

  1. Perfect flavors for the holiday season!

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  2. Now that is one big beautiful bundt! What a perfect combination of flavors for the holidays!
    I've made a kugelhopf once before but I'm so jealous of your traditional ceramic mold- I had to settle for a flimsy metal one by fox run and I'm sure it didn't bake the same way yours would.
    Gorgeous.

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  3. Excellents photos, and nice recipe :)

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  4. Dear Jelena, You have such a beautiful site! Your bundt is stunning and perfect for fall. Your photos really capture the essence of the season. Have a wonderful day. xo Catherine

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  5. So pretty!! That cook looks absolutely perfect - great flavor choice for this Holiday season!

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  6. I've never had chestnuts before! Beautiful bundt.

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  7. So beautiful and delicious, what a wonderful bundt.

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  8. What a gorgeous looking bundt, I love the size of it. So very pretty!!

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  9. Beautiful! And fantastic pictures! Congratulations!

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  10. Baš elegantan jako volim kuglofe.

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  11. I've been wanting to make a cake with chestnut pureé, Jelena, so thank you for the great recipe! Your Bundt is beautiful!

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  12. Nikako da se usudim da isprobam recepte sa kesten pireom, a vec par meseci mi stoji konzervica koja ceka na upotrebu.Tvoj kuglof deluje veoma ukusno i bas me motivise da iskoristim moju konzervicu :))

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  13. Thank you all so much for leaving your kind comments. I apologize for not replying to individual comments, but my reply button is not working. I hope that the mystery will be solved soon:))

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  14. Wow! A simply stunning cake! I wish that chestnuts were more readily available in Australia right now, oh well will just have to content myself with drooling at your cake in the meantime =)

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  15. Love that you used your Kugelhopf pan. what a beautiful bundt.

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  16. Divno izgleda! Obožavam mini kuglofe!

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  17. Your bundt sounds great, it's a shame that you didn't talk about the cake and how it tastes.

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  18. Bas su ti divne fotkice, veoma volim poslastice sa kestenom a kuglofic izgleda tako ljupko,.:))

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  19. Delicious cake with chetnust !!

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  20. Thank you all so much ! I am working on sorting out the reply button problem :)

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  21. Like the chestnut puree, sounds delicious! Nice pics!

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  22. What a beautiful cake. Your photography is stunning!

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  23. Chestnut puree. Why does that sounds so familiar to me? Hmm. Sounds great. I will have to bookmark this.

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