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Autumn: Time for Bavarian plum cake.

Eierlikörkuchen (Egg Liqueur Cake)

Eierlikörkuchen (Egg Liqueur Cake)
in Cakes & Traybakes, Sweet Treats · Tags: Egg Liqueur Cake, Cake, Egg liqueur
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"Quick" to make and guaranteed to be a hit!

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Prep time
15 min
Cook/bake time
1 hr
Total
1 hr 15 min
1 Bundt pan
Print recipe Recipe card A6 My recipes

Equipment

Ingredients

Batter:

US measures are rounded approximations – a kitchen scale is more accurate.

Nutrition & allergens AI estimate
per serving
Energy 408 kcal
Protein 4.2 g
Fat 22.8 g
Carbohydrates 41.4 g
of which sugars 24.3 g

Allergens

  • Eggs
  • Gluten

AI estimate based on the ingredients – no guarantee. If you have allergies, please check the product labels.

Instructions

Batter:

  1. 1

    Preheat the oven (180°C conventional (top/bottom heat)) / grease the Bundt pan

  2. 2

    Beat the eggs with the icing sugar, vanilla sugar and salt until frothy.

  3. 3

    Keep beating the mixture and add the egg liqueur.

  4. 4

    Then, while still beating, slowly add the oil and beat for another 1-2 minutes.

  5. 5

    Mix the cornstarch, flour and baking powder, sift it over the mixture and gently fold it in.

    Step 5
  6. 6

    Pour the batter into the Bundt pan and bake in the oven for approx. 60-70 minutes.

    Step 6
  7. 7

    After baking, let the cake cool slightly, then carefully take it out of the pan and let it cool completely.

    Step 7
  8. 8

    Shortly before eating, dust with icing sugar and serve.

    Tip: Cut letters out of cardboard, place them on the cake and then dust it with icing sugar, so you can decorate the cake however you like.

    Step 8

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