Advent Gugelhupf

2 sticks (250g) Unsalted Butter
1 1/4 cup Sugar
1 package vanilla sugar
Pinch of Salt
1/2 teaspoon Cinnamon
4 Eggs, yolks and whites separated
2 1/2 cups All Purpose Flour
3 teaspoons Baking Powder
1/2 cup Milk
1 tablespoon Rum
1/2 cup Raisins
1/4 cup chopped Walnuts
1/2 cup candied fruit, chopped (i.e. candied lemon and/or orange peel)
Powdered sugar for decorating

Preheat oven to 350° F (175° C). Prepare the gugelhupf pan (or a bundt cake pan) by buttering and flouring it. Alternatively, you can use cooking spray.

Cream the butter in a mixing bowl using a paddle attachment. Add sugar, vanilla sugar, cinnamon, salt. Continue mixing until the butter starts to lighten in color slightly. Add 1 egg yolk and continue mixing until the egg yolk has been completely absorbed into the butter. Repeat this with the remaining 3 egg yolks.

Combine the flour and baking powder then sift this mixture to remove any lumps. With the mixer running, slowly add the flour to the butter mixture. Drizzle in the milk and rum and mix just until the fluid has been absorbed by the batter. Gently mix in the candied fruit, raisins, and walnuts.

Whip the egg whites until soft peaks form. Gently fold this into the batter. Pour the batter into the prepared pan. Do not fill the cake pan completely because it will rise during baking. Fill the pan about three-fourths full. Bake the cake for 50-60 minutes.

Remove the cake from the oven and allow to cool. Remove the cake from the pan. Dust with powdered sugar. If you want the Gugelhupf to look more festive, consider drizzling some melted chocolate or powdered-sugar icing over the cake and adding nuts, candied fruit, and other decorations.

More Information on the Gugelhupf