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Austrian Gugelhupf















Trans-fat Free, Good source of fiber


½ cup milk
warm (110 f to 115f)
2 each yeast, active dry
4 cups all-purpose flour
1 cup butter
or margerine
½ cup sugar
4 large eggs
1 cup raisins, seedless
¼ cup currants
2 teaspoons orange zest
finely shredded
½ teaspoon salt
¼ cup almonds
whole blanched


Place warm milk in a medium mixing bowl. Sprinkle yeast over milk. Add ½ cup flour. Beat with a large spoon about 1 minute. Cover and let rise in a warm place until almost double (40 minutes).

In a large mixer bowl beat butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after adding each. Stir in yeast mixture, raisins, currants, orange peel and salt. Gradually stir in the remaining 3½ cups flour.

Lightly grease and flour a 9-cup gugelhupf mold or 12-cup fluted tube pan. Arange whole almonds in a design in the bottom of the pan. Carefully spoon batter over almonds. Cover and let rise in a warm place until almost double (about 1 hour). Bake in a 350℉ (180℃) oven about 40 minutes. If necessary cover top with foil the last 15 minutes of baking time to prevent over browning. Remove from pan. Cool on wire rack.

Before serving, sift powdered sugar over cake.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 222g (7.8 oz)
Amount per Serving
Calories 77241% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 21g 104%
Trans Fat 0g
Cholesterol 224mg 75%
Sodium 474mg 20%
Total Carbohydrate 34g 34%
Dietary Fiber 3g 13%
Sugars g
Protein 29g
Vitamin A 23% Vitamin C 17%
Calcium 8% Iron 28%
* based on a 2,000 calorie diet How is this calculated?


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