Egg Liqueur Bundt Cake (Eierlikör- Gugelhupf)

An Egg liqueur Gugelhupf coated with a delicious egg liqueur glaze. A light, fluffy, beautifully moist cake, with a fine aroma of egg liqueur. It is really very tasty.

All ingredients should be at room temperature.

Ingredients:

For the cake:

125 g wheat flour
125 g cornstarch
4 level teaspoons baking powder
200 g icing sugar
4 tsp vanilla sugar
250 ml rapeseed oil
250 ml egg liqueur
5 eggs (size M, at room temperature)

For the Egg Liqueur glaze:

100 g icing sugar
3 tbsp egg liqueur

Directions:

Preheat the oven to 180°C, top and bottom heat (or fan oven: 160°C).
Prepare a 22cm diameter Kugelhopf mould/ Bundt cake pan by greasing it with butter and dusting with some flour.
For the cake mixture, sift together the wheat flour, cornstarch, baking powder and icing sugar and then mix in the vanilla sugar.
Add the wet ingredients to the bowl and using an electric mixer, mix well for 1 minute until light and fluffy.
Pour the mixture into the prepared cake tin and bake in the preheated oven for 50-55 minutes, or until a skewer inserted in the middle comes out clean.
Leave the cake to cool in the tin for 10 minutes and then turn it out onto a cooling rack and leave to cool completely.
For the glaze mix together the icing sugar with the egg liqueur and pour over the cake.

Source: Slightly modified recipe from the book: "1000, Die besten Backrezepte", Dr. Oetker.