Christmas Stollen – Gugelhupf
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter, soft
- 250 grams sugar
- 5 egg (s)
- 300 grams flour
- 1 lemon (s), including the zest
- 1 vanilla pod (s)
- 1 pinch (s) salt
- 150 g raisins
- 80 g orane peel
- 80 g lemon peel
- 100 g almond sticks
- 2 cl rum
- some powdered sugar
Print Recipe
Pin Recipe Instructions
- Cut the vanilla stick lengthways and scrape out the pulp. Roughly chop the almond sticks. Mix the raisins, lemon peel, orange peel and the almond sticks with the rum.
- Beat the softened butter with the sugar until frothy. Gradually add the eggs. Then add the flour, lemon zest, vanilla pulp and salt. Finally fold in the rum mixture.
- Butter a bundt pan well and fill in the batter. Bake at 180 for about 50 minutes. Make a chopstick test.
- To cool, turn it out on a rack and then dust with powdered sugar.
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