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Description
Gugelhupf is Germany's answer to Bundt cakes, with the special cake pan giving the cake its characteristic appearance. The cake is made with a yeast dough that requires rising, so you'll need to allow ample time for that. Grated lemon zest and raisins soaked in rum are flavorful additions, and you may want to serve more rum for sipping alongside. The cake can be kept at room temperature, wrapped well, for two or three days before or after serving.
Ingredients
US|METRIC
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Directions
- Sift the flour in a large bowl and make a well in the center.
- Dissolve the yeast and a teaspoon of sugar in some milk and pour it into the well.
- Sprinkle with some of the flour, then cover the bowl and let the yeast mixture in the well rise.
NutritionView More
610Calories
Sodium12% DV280mg
Fat31% DV20g
Protein31% DV16g
Carbs30% DV91g
Fiber20% DV5g
| Calories610Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol100mg33% |
| Sodium280mg12% |
| Potassium360mg10% |
| Protein16g31% |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate91g30% |
| Dietary Fiber5g20% |
| Sugars30g60% |
| Vitamin A10% |
| Vitamin C8% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.