10 Serves
83 Mins
7 g
49 g
3 g
Preheat your oven to 175°C and grease your Bundt pan or Gugelhupf mold thoroughly with a little butter or oil.
Ingredients, vitamins, and health benefits
Sugar
Egg
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
TunisianVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
78 µg / 400 µgCalcium
98 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
180 mg / 1,250 mgPotassium
84 mg / 4,700 mgSodium
114 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
1 g / 28 gSugar
20 g / 50 gSaturated Fat
1 g / 20 gCholesterol
76 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
In a large mixing bowl, cream together the sugar and butter until light and fluffy, then beat in the eggs one at a time.
Gradually fold in the flour and baking powder, alternating with the milk, until the batter is smooth and well-combined.
Pour the batter into the prepared Bundt pan and bake for approximately 60 minutes, or until a skewer inserted into the center comes out clean.
All Purpose Flour
Milk
Baking Powder
Vitamin A
38 µg / 900 µgVitamin D
1 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
78 µg / 400 µgCalcium
98 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
180 mg / 1,250 mgPotassium
84 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
20 g / 50 gSaturated Fat
1 g / 20 gCholesterol
76 mg / 300 mgCaffeine
0 mgNet Carbs
4
g13
g12
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgAlcohol
0 g