The Gugelhupf Cake comes from the court of Early Modern Vienna and is popular throughout the regions of Europe that were close to the Austrian monarchy. This includes Alsace, once surrounded by Austrian territories in Lorraine, Breisgau, and Sundgau. This surprising legacy of the Holy Roman Empire in Alsace has resulted in countless variations of the original fruit cake. This recipe is a traditional take on the Alsacian version, which is full of fruit and nuts.
- 1 Gugelhupf Form
- 1 kg Finely Ground Flour (All-purpose is fine)
- 200 g Butter
- 120 g Sugar
- 42 g Yeast
- 5 Eggs
- 200 g Raisins
- 250 ml Whole Milk
- 150 ml Cherry Brandy
- 20 g Salt
- ½ cup Almonds or Hazelnuts
- Powdered Sugar
- Mix all ingredients in a bowl and mix well with a machine for 10 minutes or manually knead for about 15.
- Cover and let the dough sit for one hour until the mass has roughly doubled in size.
- Preheat the oven to 185°C.
- Grease the Gugelhupf form with butter and sprinkle some nuts into the bottom of the pan (top of the cake).
- Fill the form up to about ¾ of the way with the dough, bake for 35 minutes, then let rest for 20 and serve.