Königskuchen. One of the most of the traditional holiday baking recipes made in Germany. Translated this means "King's Cake." This is not the Three Kings' Cake that is served in the southern part of Germany bordering Switzerland, but rather a non-yeast raisin and currant filled fruit cake baked in its own traditional loaf pan.
My husband loves this Königskuchen when it's served buttered and covered in black currant jam.
- 1 cup butter
- 1 cup granulated sugar
- 3 tsp vanilla sugar or 1 tsp vanilla
- 4 eggs
- pinch salt
- 3 1/2 cups all-purpose flour
- 1 cup cornstarch
- 3 tsp baking powder
- 1/2 cup milk
- 4 tbsp rum
- 1/3 cup candied peel
- 1 cup raisins
- 1 cup dried currants
- Preheat oven to 350 F and grease loaf pan (see Hints below)
- In a large mixing bowl, cream together the butter and sugar.
- MIx in eggs and salt.
- In a separate bowl, mix flour, cornstarch, and baking powder.
- Add flour mixture, alternately with milk and rum, to the butter/sugar mixture. Mix well. This is a very heavy, sticky dough.
- Mix in (I use a large wooden spoon) the candied peel, raisins, and currants.
- Spoon dough into pan(s) and bake for 65 to 75 minutes or until wooden pick inserted in center comes out clean.
- Let cake cool in pan on rack for about 10 - 15 minutes, before turning out onto rack to cool completely.
- The traditional Königskuchen baking pan is 4.5" x 3" 10" or 4.5"x3"X12". If you use a regular loaf pan, you will probably have enough batter for 2.
- For the above recipe and the picture shown above, I used the 12" Königskuchen pan and had a bit of dough left over to make some muffins. If I would have had the smaller pan, I would have made 2 cakes.
- If you wish, you can omit the candied peel and vary the amount of raisins and currants to your liking.
This recipe is so traditional, there is even a special baking pan sold for it. I've been fortunate to find one at Winners, here in Canada. You could always order one online, if you really wanted to.
OR, just use two regular loaf pans.
Either way, you'll have a wonderful fruity cake, that's so marvelous to enjoy! Do try it soon!
I was so happy when I found these two pans the other day.
Not that I really NEEDED them.
But, I did want them!
Now, my Koenigskuchen looks traditional as well!
There's a similar version for this cake that's been sent in by one of our readers. Helen's Königskuchen uses whole wheat flour (see her changes) and a jar of sour cherries.
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