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Bundt Kuchen




Source of Recipe


Fleischmann's Yeast Package from 1980


List of Ingredients




3 1/2 cups unsifted flour (about)
1 1/4 cups sugar
1/2 teaspoon salt
2 packages Fleischmann's Active Dry Yeast
1/2 cup margarine
1 cup hot tap water (120 to 130 degrees F)
4 eggs (at room temperature)
1 tablespoon grated lemon peel
1/4 teaspoon ground nutmeg
Confectioners Sugar

Recipe



Combine 1 cup flour, sugar, salt and yeast. Add margarine. Add water and beat 2 minutes at medium speed. Add eggs and 1 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes. Cover; let rise for 1 hour. (Batter will not be doubled in bulk.)
Stir in lemon peel and nutmeg and then stir in enough remaining flour to make a very thick batter. Beat until smooth. Pour batter into a greased and floured 10-inch Bundt pan or tube pan. Cover; let rise, about 1 hour.
Bake at 350 degrees F 40 minutes, or until done. Remove from pan and cool on wire rack.. Before serving, sprinkle top of cake with confectioners' sugar.