Recipes · Cakes & pastries
Raisin Gugelhupf (Bundt-Style Butter Cake)
AI-written · not yet kitchen-tested
Two things decide a Gugelhupf: a thoroughly greased pan and the raisins. Soak them in orange juice, drain them well and toss them in a spoonful of flour so they stay suspended in the batter instead of sinking to the bottom.
Raisin Gugelhupf (Bundt-Style Butter Cake)
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 100 g (3/4 cup) raisins
- 4 tbsp orange juice for soaking the raisins
- 200 g (1 cup) butter softened
- 175 g (1 cup) granulated sugar
- 1 packet vanilla sugar about 8 g, or 1 tsp vanilla extract
- 1 pinch salt
- 4 eggs large, at room temperature
- 1 lemon zest only, finely grated
- 300 g (2 1/2 cup) all-purpose flour
- 2 tsp baking powder level
- 120 ml (1/2 cup) milk
- 2 tbsp butter softened, for the pan
- 2 tbsp all-purpose flour for dusting the pan
- 2 tbsp confectioners' sugar for dusting
Method
- Combine the raisins and orange juice in a small bowl and let them soak for 15 minutes. Drain well in a sieve, then pat dry on paper towels.
- Preheat the oven to 350 °F (175 °C) conventional or 300 °F (155 °C) convection, with the rack in the lower third. Brush a bundt pan (9 to 10 inches / 22 to 24 cm, 2 quarts) with the softened butter, getting into every groove and around the center tube, dust with the flour and tap out the excess.
- Beat the butter, sugar, vanilla sugar, salt and lemon zest with a hand mixer for 4 minutes until pale and creamy. Add the eggs one at a time, mixing for 30 seconds after each; the batter may look slightly grainy at this point.
- Mix the flour and baking powder and set 1 tablespoon aside. Toss the drained raisins in that tablespoon. Stir the rest of the flour into the butter mixture in two or three additions, alternating with the milk, on the lowest speed until just smooth. The batter should drop from the spoon with a slight pull. Fold in the raisins.
- Spoon the batter into the pan, smooth the top and rap the pan firmly on the counter twice to release air bubbles. The pan should be no more than two-thirds full.
- Bake for about 60 minutes, until the cake is golden brown and a wooden skewer inserted in the middle comes out clean. If batter still clings to it, bake 5 to 10 minutes longer; if the top gets too dark, cover it loosely with foil.
- Let the cake rest in the pan on a cooling rack for 15 minutes, then invert it onto the rack and lift off the pan. Cool completely, about 60 minutes, and dust with confectioners' sugar before serving.
Tip: If the cake sticks, set the pan on a warm, damp kitchen towel for 10 minutes; the steam loosens the edge.
Tip: Stored in an airtight tin, the cake stays moist for 3 to 4 days, and the flavor is often rounder on day two.