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Oma's German King's Cake (Königskuchen)

One of the most of the traditional holiday baking recipes made in Germany is königskuchen, aka "King's Cake." It's a non-yeast raisin and currant-filled fruit cake baked in its own traditional loaf pan.

Ingredients:

• 1 cup + 4 teaspoons (247 grams) unsalted butter, room temperature
• 1 cup (200 grams) granulated sugar
• 4 large eggs
• 1 teaspoon (5 milliliters) vanilla extract
• 2¾ cups (358 grams) all-purpose flour
• 1 cup + 3 tablespoons (152 grams) cornstarch
• ¼ teaspoon (1.5 grams) salt
• 3 teaspoons (12 grams) baking powder
• ½ cup (120 milliliters) milk
• 4 tablespoons (60 milliliters) rum
• 1 cup (150 grams) raisins
• 1 cup (144 grams) dried currants
• ⅓ cup (80 grams) chopped candied peel (optional)

Instructions:

1. Preheat the oven to 350°F (180°C). Grease and flour a 4.5x3x12-inch loaf pan (see Oma’s Hints below) and set aside.
2. In a large mixing bowl, cream together the butter and sugar. Mix in the eggs and vanilla.
3. In a separate bowl, mix the flour, cornstarch, salt, and baking powder.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk and rum. Mix well. This is a very heavy, sticky batter.
5. Using a large wooden spoon, mix in the raisins, currants, and candied peel.
6. Spoon the batter into the prepared pan and bake for 65 to 75 minutes, or until a wooden pick inserted in the center comes out clean.
7. Let the cake cool in the pan on a wire rack for 10 to 15 minutes, then remove it to the rack to cool completely.

Notes/Hints:

• The traditional Königskuchen baking pan is 4.5x3x12-inch. If you use a regular loaf pan, you will probably have enough batter for two. 
• This recipe is an adaption from my Mutti's recipe. My sister, Helen, has her version of the same recipe.
• For the above recipe and the picture shown above, I used the 12-inch 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 two cakes.
• If you wish, you can omit the candied peel and vary the amount of raisins and currants to your liking.

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Updated on November 23, 2025