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 ?
- Anisette and Orange Bundt Cake by Samantha at Un Mordisco Un Pecado
- Apple Bundt Cake with Whiskey Salted Caramel by Lauren at From Gate to Plate
- Baba au Rhum by Terri at Love and Confections
- Banana Bourbon Bundt Cake by Linda at Brunch with Joy
- Champagne Soaked Cranberry Bundt Cake by Teri at The Freshman Cook
- Chestnut and Rum Kugelhopf by Jelena at A Kingdom for A Cake
- Chocolate Baileys Bundt Cake by Beatriz at I Love Bundt Cakes
- Chocolate Chambord Mini Bundt Cakes by Tara at Noshing With The Nolands
- Chocolate Guinness Bundt by Veronica at My Catholic Kitchen
- Chocolate Guinness Bundt Cake by Patricia at Patty’s Cake
- Chocolate Khalua Bundt Cake by Lauren at Sew You Think You Can Cook
- Chocolate Kahlua Bundt Cake with Kahula Glaze by Tanya at DessertStalking Blog
- Coffee Baileys Bundt Cake by Kathya at Basic N Delicious
- Gin and Tonic Bundt by Jane at Jane’s Adventures in Dinner
- Gingerbread Rum Bundt cake by Laura at Baking in Pyjamas
- Grand Marnier and Chocolate Chips Bundt Cake with Seville Orange Sauce by Anna at Media racion doble, Por Favor
- Grand Marnier and Tangerine Bundt Cake by Carola at En la cocina de Caro
- Irish Coffee Bundt Cake by Laura at The Spiced Life
- Kentucky Bourbon Cake by Cassie at Cassie’s Kitchen
- Lemon Rum Bundt by Catherine at Living the Gourmet
- London Porter Bundt with Lemon Glaze by Stacy at Food Lust People Love
- Peach Brandy Pound Cake by Renee at Magnolia Days
- Pomegranate and Chocolate with Rum Glaze by Rocio at Kidsandchic
- Pumpkin Spice Bundt Cake by Wendy at A Day in the Life on the Farm
- Rum Pudding Cake by Rebekah at Making Miracles
- Southern Sweet Potato, Bourbon, and Pecan Bundt by Margaret at Tea and Scones
- Spiced Apple Cider Bundt Cake with Bourbon Glaze by Tux at Brooklyn Homemaker
- Tangerine Screwdriver Mini Bundts by Kelly at Passion Kneaded
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
Perfect flavors for the holiday season!
ReplyDeleteNow that is one big beautiful bundt! What a perfect combination of flavors for the holidays!
ReplyDeleteI'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.
Excellents photos, and nice recipe :)
ReplyDeleteDear 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
ReplyDeleteSo pretty!! That cook looks absolutely perfect - great flavor choice for this Holiday season!
ReplyDeleteI've never had chestnuts before! Beautiful bundt.
ReplyDeleteSo beautiful and delicious, what a wonderful bundt.
ReplyDeleteWhat a gorgeous looking bundt, I love the size of it. So very pretty!!
ReplyDeleteBeautiful! And fantastic pictures! Congratulations!
ReplyDeleteBaš elegantan jako volim kuglofe.
ReplyDeleteDelicios bundt!!! :)
ReplyDeleteI've been wanting to make a cake with chestnut pureé, Jelena, so thank you for the great recipe! Your Bundt is beautiful!
ReplyDeleteNikako 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 :))
ReplyDeleteThank 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:))
ReplyDeleteWow! 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 =)
ReplyDeleteLove that you used your Kugelhopf pan. what a beautiful bundt.
ReplyDeleteDivno izgleda! Obožavam mini kuglofe!
ReplyDeleteYour bundt sounds great, it's a shame that you didn't talk about the cake and how it tastes.
ReplyDeleteBas su ti divne fotkice, veoma volim poslastice sa kestenom a kuglofic izgleda tako ljupko,.:))
ReplyDeleteDelicious cake with chetnust !!
ReplyDeleteThank you all so much ! I am working on sorting out the reply button problem :)
ReplyDeleteLike the chestnut puree, sounds delicious! Nice pics!
ReplyDeleteWhat a beautiful cake. Your photography is stunning!
ReplyDeleteChestnut puree. Why does that sounds so familiar to me? Hmm. Sounds great. I will have to bookmark this.
ReplyDelete