A Slice of Cherry Pie is hosting the Easter cake bake and I’ve decided to enter our Easter bunny cake. It’s a must on our table at Easter since I own this tin, but this year it comes in two colours.
Easter bunny cake
|-=========||REZKONV-Recipe – RezkonvSuite v1.4|
|Title:||Sweet Easter Bunny|
|H||FOR THE TIN|
|some||Fat for greasing|
|1||pack||Vanilla sugar, 8 g|
|1||Vial rum flavouring|
|2||Eggs, size M|
|180||grams||Wheat flour Type 405|
|2||teasp.||Baking powder, leveled, about 7 g|
|3||tablesp.||Orange juice or milk|
|H||DARK CAKE MIXTURE|
|10||grams||Cocoa powder, unsweetened|
|1-2||tablesp.||Orange juice or milk|
|Dr. Oetker Versuchsküche per e-mail|
|Edited *RK* 04/09/2007 by|
Preheat oven. Grease and flour the bunny tin (volume: 1 litre).
Cream together butter, sugar and salt until light and fluffy. Add rum flavouring and then gradually beat in the eggs. Mix together flour and baking powder and sift. Fold into the mixture, a little at a time alternating with orange juice or milk. Divide cake mixture into halves and pour the white cake mixture into the bunny tin.
Stir the other half together with the ingredients for the dark cake mixture. Pour over the pale mixture into the tin. Bake in the lower third of the oven.
:top /bottom heat: 170°C
:gas mark: 2-3
:baking time: about 40 minutes Ulrike: 55 minutes
:Read instruction manual of your oven.
Cool the cake in the tin about 15 minutes, than turn over onto a wire rack to cool completely. If desired dust bunny with powdered sugar and and decorate with a ribbon.