an alternative christmas cake recipe
kuglehof is a traditional cake from the Alsace in the east region of France. It
has more of a German influence as this area was historically part of Germany.
The Christmas markets in the Alsace region are truly wonderful and you will see
many delicious traditional foods for sale including this gorgeous cake.
Although I say it is a cake, it is in fact
a sort of cross between lovely French bread and a cake.
shape of these lovely cakes is another of their traditions, being made in a
fluted cake mould. Most of the moulds we
buy are tin or aluminium but again the traditional ones are earthenware
and come in lovely colours. You can purchase them in the Alsace and they are a
lovely keepsake too if you do ever visit this region of France.
most popular Kuglehof cakes contain dried fruit and nuts but some are savoury
and contain bacon and herbs. They are both worth trying and make a welcome
change from the heavier Christmas cakes which we are more familiar with.
recipe is for a fruit version and you will need an 8-inch traditional Kuglehof cake tin to make this cake which is a fluted tube tin, or you can use a Savarin
tin. If you don't have either, a good pudding basin will do the trick but it
will not give you the lovely traditional pattern with the hollow centre – however it will still taste good.
- 4oz raisins
- 4 tablespoons rum
- 1 oz fresh yeast or 1 teaspoon fast
action yeast such as Allinsons
- 8 fl oz milk
- 9 oz plain flour
- 3 oz butter cut into small pieces
- 1 oz chopped slivered almonds
- 2 oz sugar
- ½ teaspoon salt
- 1 egg
- Icing sugar for sprinkling
I will give you two different methods to make your kuglehof
cake, one for the traditional way and one if you wish to make it in a bread
machine to start it off.
Prepare your tin by lightly buttering it and sprinkle the
almonds into the sides and bottom.
the raisins with the rum and soak them for a few hours until well soaked.
the yeast in a bowl with about 6 fl oz of warm milk (not hot).
in 2 oz of the flour and mix well with a wooden spoon.
the remaining flour over it and do not knead; cover with a tea cloth or
cling film and leave in a warm place until the mixture rises and lifts the
in the flour, the sugar, salt, butter, egg and remaining milk. Knead for a
the dough into the tin or basin to about half way up the tin and leave to
rise in a warm place until it doubles in size.
in the pre heated oven at 190°C/375°F/Gas 5 for about 35 minutes until
golden brown. Test if it is cooked through by piercing with a skewer in the
centre – if it comes out clean it is cooked if not give it a few more
If you are using dry yeast, mix it in with the other
ingredients and it only needs one rising in the tin before baking.
Bread Machine Method
Follow the instructions for your bread machine for the order
that the ingredients go in but here is what I do with mine. The yeast must not
come in contact with the salt as it will kill the yeast.
the dried yeast in bottom of bread tin then the flour and follow with all
the other ingredients.
on your bread machine model, you just need to knead the bread and I use
the Pizza mode.
the dough into the Kuglehopf tin and place in a warm place to rise to
double its size.
in pre-heated oven for about 35 minutes as above method.
You will find that your Kuglehof cake will keep for about a week. Often it is eaten stale with a cup of coffee. However, you are most likely to find that it will be eaten well before this!
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