Recipe by Chef SwissMiss
This is a Swiss family recipe I received from my aunt. It is a well balanced dessert. It is a traditional European dessert bread that can be served during a meal or as a light dessert. It is known for its understated sweetness and characteristic ring shape. Traditionaly this is baked in a mold known as a gugelhopf (or kugelhopf) pan. Bundt pans, with their round form, deep fluted sides and central funnel will substitute fine.
Top Review by Gari
To describe the cake is difficult: as it is moist and yet it is dry; it is somewhat light and yet the taste demands that it be heavy; and it gets better and better by the day as it sits on the counter. There is no "yeast," and this is what sets this cake apart and makes it heavenly. If you know the Italian Panetone then it is somewhat similar but more "cakey". Is not supposed to be too sweet. Gari
- 1 1⁄2 cups flour (300 g)
- 1 teaspoon baking powder
- 1⁄2 cup white sugar (120 g)
- 1⁄2 teaspoon salt
- 1⁄4-1⁄2 cup milk (1 dl)
- 1⁄4 cup butter (60 g)
- 1 lemon, juice and zest of
- 1⁄2 cup raisins (100 g)
- 1⁄2 cup almonds (100g)
- 2 eggs, beaten
Directions See How It's Made
- Soften butter, add sugar and eggs, stir till creamy.
- Sift flour, baking powder and salt.
- Fold dry ingredients into creamy mixture.
- Blend in almonds, raisins, lemon.
- Add needed milk.
- Pour into greased cake form/angel food cake pan.
- Bake at 350 F for 30 to 40 minutes.
- Remove from oven and cool.
- If you wish to add a glaze use recipe below.
- To create a glaze, combine 3 cups of powdered sugar, ¾ cup of milk, ½ teaspoon vanilla extract, and the zest (grated skin) of 1 orange in a large bowl.
- Drizzle glaze on top of Gugelhopf and enjoy!