Tipp No. 62: “Eierlikör-Gugelhupf mit Lebkuchen” (Advocaat-Bundt Cake with German Ginger Bread)

Food, Tipps

Christmas is coming….it is time to upgrade your bundt cake accordingly. Here is a variant of the classy bundt cake, which my Palatine Grandma used to bake for us every 2nd weekend to show us her love. Of course, my grandma knew a wide range of “Gugelhupf”  (= ring cake) variants.

Weihnachten naht….Zeit deinen Gugelhupf entsprechend aufzurüschen. Hier ist eine Variante des klassischen Gugelhupf, den meine Pfälzer Großmutter jedes 2. Wochenende für uns zu backen pflegte, um ihre Liebe zu zeigen. Natürlich gehörten zahlreiche Gugelhupf-Variationen zu ihrem Repertoire. 

Zutaten / Ingredients:

  • Für den Teig / for the Dough:
  • 150 g Lebkuchen / German ginger bread
  • 250 g Butter / butter
  • 250 g Zucker / sugar
  • 1 Päckchen Vanillezucker / vanilla sugar
  • 4 Eier / eggs
  • 250 g Mehl / flour
  • 1 Päckchen Backpulver / 1 package baking powder
  • 250 ml Eierlikör / advocaat
  • Fett, für die Backform / fat, for the bake can
  • Semmelbrösel, auch für die Backform / breadcrumbs, for the bake can
  • Für die Kuchenglasur / for the icing:
  • 8 EL Orangensaft / 8 tbspn orange juice
  • Orangenzesten / orange cests (from an organic orange)
  • 10 g Puderzucker / powder sugar
  • 2 EL Pistazien / 2 tbspn pistachios

Zubereitung / Preparation:

  1. Lebkuchen zerbröseln und beiseite stellen. Fett, Zucker und Vanillinzucker schaumig rühren. (Crumble the ginger bread and put it aside. Stir butter, sugar and vanilla sugar till it is foamy)
  2. Eier nach und nach unterrühren. Mehl und Backpulver mischen und unter die Masse geben. Eierlikör und Lebkuchen unterheben. (Add the eggs step by step. Mix flour and baking powder and add this mix of eggs, butter and sugar. Then, please add the advocaat and the ginger bread crumbles.)
  3. In eine gefettete, mit Paniermehl ausgestreute Napf-/Gugelhupfform (3 l) füllen und bei 175°C mit Umluft ca. 1 Stunde backen. (Fill the dough into a greased and with bread crumbles covered bake can (for ring cakes, 3 l) and bake it at 347 F for one hour by using /circulating air)
  4. Kuchen leicht auskühlen lassen, stürzen und anschließend mit einem Holzstäbchen mehrmals einstechen. 4–5 EL Orangensaft über den Kuchen träufeln. (Let the cake cool down, topple (?) the cake and then please perforate the cake with a little wooden stick a few times. Baste the cake with orange juice…and/or advocaat!)
  5. Restlichen Saft und Puderzucker verrühren. Kuchen damit überziehen. Mit Pistazien und Orangenzesten bestreuen. (Stir the left-over orange juice and powder sugar and cover the cake with it. Dredge the cake with the pistachios and orange cests.)

“Nen Guuten!”

5 thoughts on “Tipp No. 62: “Eierlikör-Gugelhupf mit Lebkuchen” (Advocaat-Bundt Cake with German Ginger Bread)

  1. A Bundt cake is one of my favorites to bake. I may have to try this, particularly because of the avocado! I should be able to find some authentic German gingerbread at the local Lidl’s too!

    Liked by 1 person

  2. Great! If you are not able to get any Nürnberger Ginger Bread, I can send you some original German ginger bread…it would be my pleasure.
    In our family we serve the cake with a mix of cream and egg Liquor additionally.

    Liked by 1 person

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