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Dooley's Egg Easter Bundt Cake

Dooley's Egg Easter Bundt Cake


  • 8 eggs
  • salt
  • 440 g corn germ oil
  • 340 g powdered sugar
  • 1 mark of vanilla bean
  • abrasion of 1/2 lemon
  • 250 ml eggnog
  • 200 g spelt flour (type 630)
  • 200 g starch
  • 1 pack baking powder
  • 125 g white couverture
  • chocolate eggs for decorate


Separate eggs. Beat egg whites with 2 pinches of salt until stiff. Cut vanilla bean lengthwise and scrape out pulp. Beat egg yolks with oil, powdered sugar, vanilla pulp and lemon peel zest. Stir in Dooley's Egg Cream Liqueur. Mix flour with starch and baking powder and sift over egg mixture and stir in. Gently fold in beaten egg whites. Grease a cake pan (2.5 l capacity) well and dust with flour. Pour in the batter and smooth the surface. Bake in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 60 minutes. Allow to cool in the turned-off oven for approx. 10 minutes, then carefully turn out onto a cooling rack and allow to cool completely. Coarsely chop chocolate coating and melt over a warm water bath. Pour chocolate over cake and decorate with chocolate eggs. Cut cake into pieces and serve.

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