Viennese “Pound” Cake….. I call it!!!!!….
This is the best cake recipe that I have, because it lends itself to be used for so many of my pastries… I use it for all the various Breakfast Cakes/breads…. .I have added berries to the dough, chopped nuts, like Almonds, Pecans, Walnuts….spices, like Cinnamon, Allspice, Ginger, and whatever takes my fancy. I have added dried fruit, any kind just chopp them into little pieces, coat them with some flour and mix them into the dough…Chocolate chips or cocoa powder or melted chocolate….and the outcome is always great and highly acclaimed by my guests…and friends.
So here is the recipe:
Feiner Wiener Kugelhupf
This recipe is a baking powder version!
1 cup butter
2 cups sugar
6 whole eggs – separated
2 cups of flour, measured then sifted
2 tsp baking powder
2 Tbsp Cointreau
6 Tbsp Milk
½ cup of raisings – optional
Zest of 1 orange
Powdered sugar
Whipped cream
Preheat oven to 350 F – Grease and dust Kugelhupf form….or 2 loaf pans!
Cream butter and sugar until light and very fluffy
Add egg yolks – one at a time, beat well after every addition.
Sift together flour and baking powder
Add orange zest and the liqueur to the butter mixture
mix
Add flour and milk alternately, mixing gently
In a separate bowl……..
Beat egg whites to medium peaks and mix into the above dough.
Add raisins
Pour into prepared Kugelhupf form…….Bund cake form
or 2 loaf pans!
Bake in preheated oven for 1 hour and 15 min.
Cool 15 min and turn out on to the platter
Dust with powdered sugar
Serve with whipped cream…….mit Schlag!
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Copyright: Maria Reisz Springer……..
Maja’s Viennese Kitchen….
maria@majaskitchen.com
http://www.culinaryhalloffame.com/
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