Guguluf with raisins and vanilla

I made this bundt cake with raisins and vanilla at my son's request, after adapting another recipe. I often return to it when I need a simple dessert because it turns out fluffy and pairs well with coffee or a glass of milk. There’s no need for complicated techniques, and the ingredients are quite accessible.

Quick Info

Total time: 1 hour
Preparation time: about 15-20 minutes
Baking time: 40 minutes
Servings: 10-12
Difficulty: easy
Recipe type: homemade bundt cake, suitable for breakfast or dessert

Ingredients

4 eggs
150 g sugar
2 packets Bourbon vanilla sugar
180 g flour
1 packet baking powder
1 package vanilla pudding (powder, 50 g)
125 ml milk
100 ml oil
1 teaspoon vanilla extract
100 g raisins
butter and flour for greasing the pan

For the glaze
70 g chocolate with nuts
30 g butter

Instructions

1. Prepare the bundt pan. Grease it well with butter and dust with flour. I always use a brush for the butter to avoid dry spots.

2. Separate the eggs. Place the egg whites in a large bowl, add a pinch of salt, and beat with a mixer until you achieve stiff peaks.

3. Gradually incorporate the sugar and vanilla sugar, mixing well until the foam becomes shiny and the sugar is almost dissolved. Don’t rush this step.

4. In a separate bowl, mix the egg yolks with the baking powder. Add the yolks to the egg whites and gently mix everything with the mixer on low speed.

5. Next, pour in the milk and oil gradually, mixing briefly after each addition, just until combined.

6. Combine the flour with the pudding powder. Gradually fold them into the mixture using a spatula, with gentle bottom-to-top movements. Don’t overmix, just enough to eliminate any traces of flour.

7. Finally, add the vanilla extract and mix until combined.

8. Pour half of the batter into the prepared pan. Sprinkle the raisins on top (I didn’t soak them, but you can hydrate them for a few minutes if you prefer).

9. Cover with the remaining batter, leveling the surface gently.

10. Place the pan in the preheated oven at 180°C. Bake for 40 minutes. After 35 minutes, check with a toothpick – if it comes out clean, it’s done.

11. Remove the pan from the oven. Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack or plate and allow it to cool completely.

12. For the glaze, melt the chocolate with nuts and butter in a double boiler or microwave, stirring until smooth. Pour the glaze over the bundt cake, allowing it to drip down the sides. Let it set, then you can slice it.

Why I make this recipe often

It’s quick to prepare, doesn’t involve heavy mixing or intense flavors, and is suitable for any season. The texture remains fluffy, and the fact that you don’t have to hydrate the raisins simplifies everything even more. It keeps well from one day to the next.

Tips and Variations

Tips

If you want the raisins to mix better into the batter, you can toss them in a little flour before sprinkling them in.
Don’t open the oven in the first 30 minutes – there’s a high risk of the center sinking.
Let the cake cool before removing it from the pan, or it may break.

Substitutions

Raisins can be replaced with dried or candied fruits (like apricots or cranberries).
You can use another type of chocolate for the glaze – milk, dark, or with other additions.
The vanilla pudding powder can be swapped for caramel or chocolate pudding, but the final flavor will be different.

Variations

If you like, you can add grated lemon or orange zest to the batter for extra flavor.
The recipe can be adapted with other fruits, not just raisins – diced pears or pitted cherries work well too.
For added crunch, sprinkle chopped nuts or almonds into the batter.

Serving Ideas

The simplest way – with coffee or milk.
You can dust it with powdered sugar if you don’t want a glaze.
It also pairs well with plain yogurt for breakfast.

Frequently Asked Questions

Can I use raisins soaked in rum or another liquor?
Yes, you can soak the raisins in rum, tea, or warm water for about 10 minutes. Drain them and add according to the recipe. They will be softer and add a slightly different note.

Can I substitute the vanilla pudding with something else?
If you don’t have vanilla pudding powder, you can use plain cornstarch (about 35 g) and a bit of extra vanilla sugar, but the texture and flavor will change slightly.

Can I use a loaf pan instead of a bundt pan?
Yes, but the baking time may vary slightly. Check after 35 minutes with a toothpick. The loaf will be a bit taller in the center.

Can I make the recipe without the glaze?
Yes, if you don’t want or don’t have chocolate, you can skip the glaze. You can dust it with powdered sugar at the end or serve it plain.

What if I don’t have chocolate with nuts?
Use any chocolate you have, whether milk or dark. You can add some chopped nuts directly into the glaze if you want texture.

Nutritional values (estimated)

Per slice (out of 12): approximately 210 kcal
Carbohydrates: 30 g
Protein: 4 g
Fat: 8 g

Values are calculated roughly for the recipe with raisins and chocolate glaze. They may vary depending on the brand of ingredients and the thickness of the slices.

Storage and Reheating

It keeps well at room temperature, covered, for 2-3 days. You can also store it in the fridge, but it may become a bit firmer. I don’t recommend reheating, as the texture can become dry. If you still want to serve it warm, slice a piece and heat it for 5-10 seconds in the microwave, without the glaze if possible.

Beat the egg whites with a pinch of salt. Add the sugar and vanilla sugar and continue mixing until the sugar dissolves. Add the egg yolks mixed with baking powder, milk, and oil, mixing after each addition. Combine the flour with the pudding powder and fold it into the mixture gently from the bottom up using a spatula. Grease the bundt pan with butter and dust it with flour. Pour in half of the batter, sprinkle the raisins (I didn't soak them beforehand), and add the remaining batter. Place it in a preheated oven at 180 degrees for 40 minutes. Test with a toothpick. Remove from the oven, let it cool for 10 minutes, then take it out of the pan and let it cool completely. Melt the chocolate with the butter and pour it over the bundt cake, allowing it to drip down the sides. Let the chocolate set and slice. Enjoy your meal! Mixing the egg yolks with the baking powder helps with rising. You can also make it with fruits or candied fruits.

 Ingredients: 4 eggs 150g sugar 180g flour 1 vanilla pudding (powder, 50g) 125ml milk 100ml oil 1 packet baking powder 2 packets Bourbon vanilla sugar 1 teaspoon vanilla essence 100g raisins butter + flour for greasing GLAZE 70g chocolate with nuts 30g butter

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