German Christmas Cake Recipe

A wonderful German christmas cake recipe that is a nice alternative to a normal fruit cake. The cake is laced with spiced mulled wine. So that the cake rises, it is important that the Gluhwein is cooled before adding to the cake mixture.

This cake is normally baked in a tin known as a Gugelhupf (ring cake tin). You can use a normal baking tin or muffin tins. This recipe requires a tin with a 2 litre volume.

Enjoy my traditional German cake recipe.

German Gugelhupf Cake - Christmas Baking

125ml red wine
1 small piece of a cinnamon stick
1 strip of lemon and orange rindbr> 220g sugar
100g dark baking chocolate
250g soft butter
5 egg yolks
250g flour
1 tsp baking powder
cinnamon
5 egg whites
salt

Additionally
melted butter and flour for the baking tin
powder sugar for sprinkling

Put the red wine in a pan with the cinnamon stick, lemon and orange rind and 1 dessert spoon of sugar. Heat but do not boil. Remove from the heat, put through a sieve and leave to cool.

Grate the chocolate finely.

Beat the butter with 100g sugar until smooth and creamy. Add the egg yolks gradually, beating thoroughly after each addition until the mixture is pale and creamy. Sieve the flour and baking powder in a separate bowl and mix in the grated chocolate and cinnamon.

Preheat the oven to 175 degrees C.

Beat the egg whites with a pinch of salt and 2 dessert spoons sugar until creamy. Trickle in the rest of the sugar and beat until stiff. Add half of the flour mixture and the red wine to the butter and egg yolk mixture. Then fold in the other half of the flour mixture and the egg white mixture and mix all the ingredients carefully.

Grease the baking tin with melted butter and sprinkle with flour. Pour the mixture into the tin and bake in the bottom half of the oven for 50-60 minutes. Take out when cooked and leave to cool slightly and then turn out onto a cake rack.

When cool, sprinkle with powdered sugar.

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