Chestnut and Rum Kugelhopf #BundtBakers


#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

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
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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