preparation

Grease the Bundt cake tin well and sprinkle it with flour if necessary. Preheat the oven to 175 °C top/bottom heat.

Tear the raw marzipan mixture into small pieces and beat together with the eggs for a few minutes so that everything comes together. Add the butter and almond flavoring and mix into a smooth dough. Mix the flour, powdered sugar and baking powder and add to the dough alternately with the liquid whipped cream and stir. Pour the dough into the Bundt cake pan, smooth it out and bake on the middle rack for about 45 minutes.

Sift the powdered sugar, mix it with the milk and the cranberry flavor until it forms a thick icing without any lumps. Spread the icing over the cooled Bundt cake and decorate with fresh cranberries, rosemary and candy canes. 

PS: The cranberries and rosemary sprigs can also be decorated with sugar. To do this, bring 100 ml of water with 100 ml of sugar to the boil in a large pot until the sugar has completely dissolved. Then the cranberries and rosemary sprigs can be dipped into the sugar water and then rolled in a plate with approx. 150 g of sugar. Then let it dry on baking paper.