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Gugelhopt Recipe

Gugelhopt Recipe

Ingredients: Makes one 20 cm / 8 in cake

25 g/1 oz fresh yeast or 40 ml/2.5 tbsp dried yeast
120 ml/4 fl oz warm milk

100 g/4 oz raisins
15 ml/1 tbsp rum
450 g/1 lb/4 cups strong plain (bread) flour
5 ml/1 tsp salt
A pinch of grated nutmeg
100 g/4 oz caster (superfine) sugar
Grated rind of 1 lemon
175 g/6 oz butter or margarine, softened
3 eggs
100 g/4 oz/1 cup blanched almonds

Icing (confectioners') sugar for dusting


Blend the yeast with a little of the warm milk and leave in a warm place for 20 minutes until frothy. Place the raisins in a bowl, sprinkle with the rum and leave to soak. Place the flour, salt and nutmeg in a bowl and stir in the sugar and lemon rind.


Make a well in the centre, pour in the yeast mixture, the remaining milk, the butter or margarine and the eggs and work together to make a dough. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for 1 hour until doubled in size. Generously butter a 20 cm/8 in gugelhopf tin (fluted tube pan) and place the almonds around the base. Knead the raisins and rum into the risen dough and mix well. Spoon the mixture into the tin, cover and leave in a warm place for 40 minutes until the dough has almost doubled in volume and reached to the top of the tin. Bake in a preheated oven at 200C/400F/gas mark 6 for 45 minutes until a skewer inserted in the centre comes out clean. Cover with a double layer of greaseproof (waxed) paper towards the end of the cooking if the cake is over-browning. Turn out and leave to cool, then dust with icing sugar.

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