aliceandphylis

Recipes from my Grandmothers Kitchens

Gugelhopf Kiwi Style

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Gugelhopf Cake

This cake is Alice’s version of her German mother-in-law’s recipe.  My great grandmother originally used yeast and sultanas and currants.  Over the years the fruit varied but a favourite variation was prunes or prunes and dried apricots.  Today, Ive used my favourite, prunes and apricots.

Ingredients

  • 3/4 cup chopped dried apricots
  • 3/4 cup chopped pitted prunes
  • cold tea or water
  • 170 grams butter
  • 170 grams sugar
  • 2 large eggs
  • 225 grams flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 125ml runny yoghurt or milk.

Method

Cover the dried fruit with the cold tea or water leave for a few hours. Drain.
Cream the butter and sugar till light and fluffy, add eggs  and beat till well mixed if it curdles dont worry. Add the flour, salt, baking powder and yoghurt or milk.  Using yoghurt makes the cake moist.  Finally add the drained fruit.
Mix separately 110 grams brown sugar, 1 tablespoon flour and 1tsp cinnamon.  Place a third of the cake mix in greased 25cm ring tin or Kugelhopf tin,  sprinkle with a third of sugar mix and repeat twice.  Bake  at 170 C for 45 – 60 mins (I find it takes 60 minutes in my Kugelhopf tin) or until a skewer comes out clean.

This cake can be eaten plain or for special ocasions a lemon icing drizzled over it is scrumpious!

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Gugelhopf is sometimes called Kugelhopf depends where you are from.  It is originally from the Alsace area but many European countries have a version.  It also can be sweet or savoury. I have made the yeasted version and it is very nice but like a lot of yeast cakes it has to be eaten on the day.  The version above stays moist for quite a while.

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Author: Sharon

Live in New Zealand, with three cats. I have three passions, cooking art and gardening.

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