Yeasted cake with rum-soaked raisins (Gugelhupf) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 95) by Luisa Weiss

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Notes about this recipe

  • Lepa on February 21, 2018

    This is my first experiment with using fresh yeast- and baking a yeasted cake. I'm pleased with the results. It has nubbins of rum-soaked raisins and a lovely fragrance of lemons. It's not sweet (perfect for breakfast or with coffee/tea!) and benefits from a dusting of powdered sugar. Mine got very dark after 50 minutes. Next time I will heed the warning to watch it closely for the last 20 minutes and cover the cake with foil if it browns too much.

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