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Oma's Königskuchen: German King's Cake (Fruit Cake) Recipe
by: Gerhild Fulson / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.
Königskuchen is one of the most traditional holiday baking recipes made in Germany. Though it's too delicious to just be served during the holidays!Königskuchen. One 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 research hasn't given me any origins for this version, apart from that it appears to come from the Berlin area, namely Potsdam or Brandenburg.
And, that makes sense. My Mutti came from the area near Berlin, so this would be something she learned there and brought with her to her new home in Canada.
My husband loves this Königskuchen when it's served buttered and covered in black currant jam. Although I usually only make it during the holidays, it's a good cake to serve for a Kaffeeklatsch any time of the year.
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 from Amazon, 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!
Königskuchen Pans
Königskuchen is so traditional, there is even a special baking pan sold for it!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!
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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.
Ready to make this Königskuchen?
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.
Prep Time
15 minutes |
Bake Time
75 minutes |
Total Time90 minutes |
Servings:
Makes 10 - 12 servings
Ingredients:
- 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
Instructions:
- 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.
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.
* * * * *
Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
02.16.2021 revision update
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Oma's Königskuchen: German King's Cake (Fruit Cake) Recipe
By Oma Gerhild FulsonOne 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.
Yield: 12 servings
Ingredients: butter, sugar, vanilla, eggs, salt, flour, cornstarch, baking powder, milk, rum, candied peel, raisins, dried currants,
For the full recipe, scroll up ...
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