Oma's Königskuchen

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Oma's 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.

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:

1. Preheat oven to 350°F (180°C) and grease loaf pan (see Hints below)
2. In a large mixing bowl, cream together the butter and sugar.
3. Mix in eggs and salt.
4. In a separate bowl, mix flour, cornstarch, and baking powder.
5. Add flour mixture, alternately with milk and rum, to the butter/sugar mixture. Mix well. This is a very heavy, sticky dough.
6. Mix in (I use a large wooden spoon) the candied peel, raisins, and currants.
7. Spoon dough into pan(s) and bake for 65 to 75 minutes or until wooden pick inserted in center comes out clean.
8. 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 4.5x3x10-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