Kugelhopf Recipe – light fruitcake – Marion Kane, Food Sleuth
My mum’s version of a light fruitcake – with chopped chocolate or chocolate chips. Kugelhopf is traditionally made with yeast; this cake isn’t.
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Cooking tools:
- Bundt pan
- Stand mixer
- Cake tester
- Cooling rack
- Sifter
- Microplane
- Chef's knife
- Cutting board
- Oven
- Stove
- Microwave
- Saucepan
- Baking sheet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Plate
Ingredients
- ½ cup golden raisins
- ½ cup dried cranberries or cherries
- 3 tbsp liqueur such as Grand Marnier, Madeira, Port OR fruit juice
- ⅔ cup butter, at room temperature
- ¾ cup granulated sugar
- 3 large eggs
- Zest of 1 lemon, about 1 tbsp
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup sour cream
- ½ cup chopped toasted blanched (without skins) hazelnuts or almonds
- Icing sugar for dusting
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