Swiss Kugelhopf (Gugelhupf) Recipe - Christmas Fruit Bread Cake
A Gugelhupf is a yeast based cake ( Part bread, part cake ), traditionally baked in a distinctive circular Bundt mold. It is popular in a wide region of Central Europe particularly in Switzerland, Alsace, southern Germany & Austria.
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Delicious cake recipe, easy dessert recipes,German fruit cake
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made with sponge cake, custard, and fruit, this is a very nice dessert to share with family and friends. It's delicious and pretty, great for a get-together. I made this recipe to use up all the egg white and yolk, so you will not have any leftover yolk like other recipes.
Custard Fruit cake/ german fruit cake Recipe:
Ingredients for the cake
5 egg white
sugar 100g
butter 40g
lemon juice 1 tbsp (optional)
lemon zest 1tbsp (optional)
milk 2tbsp
flour 150g
baking powder 1 tsp
vanilla 1 tsp
pinch of salt
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Ingredients for the custard
5 egg yolk L
sugar 100g
butter 40g
milk 2 cups
vanilla 2 tsp
cornstarch 2 tbsp
pinch of salt
fruits of your choice
Tips:
1. don't over-mix the batter when incorporating flour
2. it's better to use cake flour. but if you don't have it, use all-purpose flour
3. my oven needed 16 minutes of baking time but you might need 2 -3 minutes more depending on your oven type. feel free to adjust.
4. you can adjust the consistency of your custard by increasing the corn starch a little.
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About cooking a dream:
Cooking a dream documents creative options to spice up your home cooking. brings you delicious food ideas and recipes for your cooking and baking adventures. home cooking should always be fun, interesting, and easy to do! Enjoy my fun and easy food tutorials With recipes ranging from healthy dinners to sugary sweet desserts.
tags: Custard cake/ Fruit cake/german fruit cake, Best Fruitcake Recipes | Amazing Fruit Cake Decorating Ideas For Any Occasion | Yummy Cake recipe for xmas
Medieval Yultide Cake | Stollen recipe | Traditional German Bread (sweet)
Today I would like to share a traditional German Christmas recipe with you that has been around since way before 1329 - at least that is the year, this sweet bread was first mentioned in a historic document in the city of Naumburg. A German Weihnachtsstollen - a sweet, dense fruit loaf that is made several weeks before the festivities as it has to sit for a while to develop its' rich flavor. The perfect yuletide cake for cozy evenings at the fireplace.
Today we are going to bake it together all relaxed and comfy by candlelight while I tell you some fun stories about this special Christmas or yule cake. All ingredients, measurements, and a vegan variation can be found down below.
By the way, There are many variations of this loaf, as you can also make it plain, with marzipan, nut, or poppyseed filling - so If you are not big on dried fruit you have options.
In the agricultural traditions as well as religious festivities in southern Germany and closeby regions we have many Gebildbrote. The word means shaped bread and describes various sweet or savory baked goods traditionally made on specific holidays of the year. For example the easter lamb, the Krampus, Bukwy, the Joihannismandl, or the braided bread for Samhain or All-Saints day to name just a few.
The shapes do symbolize the meaning of the holiday or season on the wheel of the year.
The original savory Stollen bread is said to be baked since pagan times, resembling the shape of a boar and representing the wish for fertility and health. In Christain times it transformed due to new ingredients being available into its sweet variation, thickly coated in white powdered sugar - so nowadays people bake it for Christmas with the shape and color of the bread to resemble a swaddled baby Jesus.
Weihnachtstollen recipe
300g Raisins
50g Almond slivers
40g Lime succade
40g Orange succade
60ml Rum
Zest of 1 fresh lemon
500g flour
7g active dry yeast
60ml warm milk
380 g butter
3 tsp vanilla sugar
1 tsp salt
150g sugar
Some butter to brush it
Lots of powdered sugar
For the vegan version replace butter with plant-based margarine and the milk with a nut, grain, or plant milk of your choice.
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Mary Berry's Christmas Cake | delicious. Magazine
Mary Berry's classic Christmas cake is one of the most popular recipes on our website. The rich fruit cake is studded with plump dried fruits and finished with a good dash of brandy.
Serves
Ingredients:
425g currants
250g each sultanas and raisins
300g glacé cherries, quartered, rinsed and drained
150g ready-to-eat dried apricots, snipped into small pieces
75g mixed candied peel, roughly chopped
4 tbsp brandy, plus extra for pouring
300g plain flour
1 tsp ground mixed spice
½ tsp freshly grated nutmeg
300g softened unsalted butter, plus extra for greasing
300g dark muscovado sugar
5 medium free-range eggs
1 tbsp black treacle
Finely grated zest of 1 large lemon
Finely grated zest of 1 large orange
60g whole unblanched almonds, roughly chopped
Method:
1. Combine the dried fruit and candied peel in a large bowl. Add the 4 tbsp brandy and stir in to mix well. Cover and leave overnight.
2. Preheat the oven to 140°C/fan120°C/gas 1. Put the remaining ingredients except the almonds in a large bowl. Beat with a hand-held electric mixer until well combined. Stir in the nuts and the soaked fruit with any soaking liquid.
3. Grease a deep 23cm round tin or 20cm square cake tin with butter, line with a double layer of baking paper and grease the paper (see Golden Rules). Spoon the mixture into the prepared tin. Level the top and cover with a disc of baking paper.
4. Bake for 4-5 hours until firm to the touch and a skewer pushed into the middle comes out clean. Leave the cake to cool in the tin.
5. When the cake has cooled, remove the baking paper disc, pierce the top in several places with a skewer, then pour over a little brandy. Remove the cake from the tin but keep it in the baking paper. Wrap with more baking paper, then wrap with foil. Store in a cool place for up to 3 months to mature, occasionally unwrapping and spooning over 1-2 tbsp brandy.
6. Decorate the cake with glacé fruit, marzipan or ready-to-use icing. Tie a ribbon around the cake if you like before serving.
Find the full recipe here:
Best Ever CHRISTMAS FRUIT CAKE Recipe | Mortar and Pastry
Best Ever Christmas Fruit Cake | Fruit Cake Recipe | How to Make Fruit Cake | Holiday Fruit Cake Recipe
#fruitcake
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Ingredients:
1 cup mixed glazed fruits, chopped
½ cup dried apricots, chopped
½ cup dried cranberries
½ cup dark raisins
½ cup candied orange peel
1 cup walnuts, coarsely chopped
½ cup golden raisins
1 cup pecans
1 cup pitted dates
½ cup green candied cherries
½ cup red candied cherries
¾ cup rhum
1 ½ cup all purpose flour
1 tsp cinnamon
½ tsp allspice
½ tsp nutmeg
½ tsp baking soda
½ tsp salt
½ cup (113g) softened butter, unsalted
1 cup packed brown sugar
3 eggs, medium
⅓ cup molasses
2 tablespoons rhum
*Divide evenly into three 6x3x2.5 loaf pans greased and lined
*Bake in a preheated oven at 165C for 1 hr 30 mins or until toothpick inserted at the center comes out clean (you can opt to bake them using baine marie method for even cooking and prevent the cake from drying out or just bake them longer at lower temperature)
*Cool completely and brush all over with rhum or brandy
*Wrap them individually in aluminum foil and refrigerate. Avoid touching with bare hands to prevent spoilage
*Brush them again with rhum after a week then repeat brushing for four weeks
*To make a chocolate fruit cake, replace 1/2 cup of flour with alkalized unsweetened cocoa powder
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Stunning German Chocolate Cake recipe made using rich chocolate cake layers, a classic coconut pecan filling and a chocolate buttercream. This chocolate cake is simply amazing! Recipe links for the recipes I used:
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