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Tipsy cake

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Preparation info
  • Serves

    6

    • Difficulty

      Complex

    • Ready in

      7 hr

Appears in
Puddings: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 2000

  • About

In Austria, where this cake originated, it is called ‘Besoffener Capuziner’, which can be translated as Tipsy Friar. In this version, there is enough rum for flavour, but not enough to make you tipsy!

Ingredients

Pudding

  • 55 g ( oz) raisins
  • 2 tablespoons rum

Method

  1. In a small bowl, soak the raisins in the rum for 30 minutes. Preheat the oven to moderate 180°C (350°F/Gas 4). Brush a 1 litre kugelhopf or ring mould with melted b

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