Total Time
Prep 15 mins
Cook 40 mins

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.

Ingredients Nutrition


  1. Soften butter, add sugar and eggs, stir till creamy.
  2. Sift flour, baking powder and salt.
  3. Fold dry ingredients into creamy mixture.
  4. Blend in almonds, raisins, lemon.
  5. Add needed milk.
  6. Pour into greased cake form/angel food cake pan.
  7. Bake at 350 F for 30 to 40 minutes.
  8. Remove from oven and cool.
  9. If you wish to add a glaze use recipe below.
  10. 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.
  11. Drizzle glaze on top of Gugelhopf and enjoy!


Most Helpful

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

Gari July 25, 2005

These was a very dense cake. I'm not sure if it was because of the problems I had with it. I think that "Add needed milk" should be before you try to add in the raisins and almonds (I used sliced almonds) because the flour made the creamed butter and egg mixture into a paste which was hard to mix. It didn't rise too much or fill my kugelhopf pan, which is smaller than a bundt pan or ring form. The resulting cake was tasty and slightly dry, which I understand is traditional with gugelhopfs - great to serve along side tea or coffee. I think I will try this again to see if loosening up the dough with more milk and adding the glaze improves this cake.

Heather Sullivan February 04, 2005

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