Bundt Kuchen No. 2

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 cup butter
  • 1 cup sugar
  • 8 eggs, beaten separately
  • tablespoon salt
  • 1 cup lukewarm milk
  • 4 cups flour
  • 1 oz. compressed yeast
  • Raisins, seeded


Scald the milk and when lukewarm add the salt and yeast and one cup of the flour, set aside to rise. Grease Bundt form (a heavy round fluted pan with tube in center) well, and flour lightly. Cream, butter and sugar well, add beaten yolks and beat, then the raised mixture and the rest of the flour, and lastly the beaten whites. Pour in pan, let rise until very light, and bake until well done and brown in a moderately hot oven, about forty-five minutes.