Oma's Königskuchen: German King's Cake (Fruit Cake) Recipe
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.
Makes 10 - 12 servings
- 1 cup + 4 teaspoons (250 grams) unsalted butter
- 1 cup (200 grams) granulated sugar
- 1 teaspoon (5 milliliter) vanilla
- 4 large eggs
- ¼ teaspoon (1.5 grams) salt
- 2¾ cups (358 grams) all-purpose flour
- 1 cup + 3 tablespoons (152 grams) cornstarch
- 3 teaspoons (12 grams) baking powder
- ½ cup (120 milliliter) milk
- 4 tablespoons (60 milliliter) rum
- ⅓ cup (80 grams) candied peel
- 1 cup (150 grams) raisins
- 1 cup (144 grams) dried currants
- Preheat oven to 350°F (180°C) 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 to 15 minutes, before turning out onto rack to cool completely.
- The traditional Königskuchen baking pan is 4.5x3x10-inch or 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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02.16.2021 revision update