Gugelhupf Cake

Recipe by ddav0962
READY IN: 1hr 30mins
YIELD: 1 cake




  • Cover the raisins and candied peel (if using) with orange juice or rum. Let sit overnight, or warm for about a minute in the microwave and let cool to room temperature. Set aside.
  • Dissolve yeast in lukewarm milk with about 1 teaspoon of sugar and proof for about 15 minutes, or until bubbles form.
  • Mix butter and sugar until creamy. Add eggs, one at a time. It's best if all ingredients are room temperature.
  • Add vanilla, salt and lemon zest, then beat in flour and proofed yeast mixture and beat until a sticky batter forms. Add more milk or cream, if necessary, to thin the mixture and allow it to drop from the spoon.
  • Drain raisins and lemon peel and fold them together with the almonds into the batter.
  • Butter a bundt form, a Gugelhupf mold or a ring pan with a 9 or 10 cup capacity and sprinkle the inside with breadcrumbs.
  • Spread the batter into the prepared Bundt pan or Gugelhupf form. Let it rise in a warm spot until almost doubled. Because my ingredients and house were at 60°F, this took over an hour.
  • Bake in a pre heated oven (350°F) for 40 - 50 minutes.
  • Let cool for about 10 minutes, then turn the cake out onto a rack to cool completely. Sprinkle powdered sugar over the top or cover in chocolate couverture (or chocolate glaze).
  • Note:Sometimes, a Gugelhupf is served as a birthday cake with a bouquet of flowers placed in the middle. Traditionally, the "Geburtstagskind" (birthday child, irrespective of age) is responsible for entertaining any well-wishers who drop by, and this is a perfect cake for that: a festive form which requires no refrigeration and has enough fat that it will not dry out during a long day on the side board.