← Nouns Cooking · Bakery

Ingredients

• 125 g raisins or sultanas
• 2 tbsp dark rum (or orange juice) (optional)
• 20 g flaked almonds (or whole blanched almonds), for the tin
• 200 g unsalted butter, soft, plus extra for the tin
• 175 g caster sugar
• 4 large eggs, at room temperature
• 1 tsp Vanilla extract
• 1 lemon, zest only
• 250 g plain flour, plus extra for the tin
• 2½ tsp Baking powder
• 50 g Ground almonds
• 1 pinch Salt
• 100 ml Milk
• 2 tbsp icing sugar, to dust

Method

1. Soak the raisins in the rum or juice while you prepare everything else. Heat the oven to 180°C (160°C fan, 350°F). Butter a 2–2.5 litre Gugelhupf or bundt tin very thoroughly, dust it with flour, tap out the excess and scatter the almonds into the bottom.
2. Beat the butter and sugar for 4–5 min until pale and fluffy. Beat in the eggs one at a time, then the vanilla and lemon zest.
3. Mix the flour, baking powder, ground almonds and salt, then fold into the batter alternately with the milk. Fold in the raisins and any soaking liquid.
4. Spoon into the tin, level the top and bake for 45–50 min until golden and a skewer comes out clean. If it browns too fast, cover loosely with foil.
5. Cool in the tin for 10 min, then turn out onto a rack and cool completely. Dust generously with icing sugar before slicing.

Tips

• Contains tree nuts (almonds). The rum is optional; orange juice works for an alcohol-free cake.
• For a marbled Gugelhupf, stir 2 tbsp cocoa and 1 tbsp milk into a third of the batter and swirl it through.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Great British Chefs