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 tsp (250 g) unsalted butter
  
• 1 cup (200 g) granulated sugar
• 1 tsp (5 ml) vanilla
• 4 eggs
• ¼ tsp (1.5 g) salt
  
• 2¾ cups (358 g) all-purpose flour 
• 1 cup + 3 tbsp (152 g) cornstarch
• 3 tsp (12 g) baking powder
• ½ cup (120 ml) milk
• 4 tbsp (60 ml) rum 
• ⅓ cup (80 g) candied peel
• 1 cup (150 g) raisins
• 1 cup (144 g) 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 - 75 minutes or until wooden pick inserted in center comes out clean.
8. Let cake cool in pan on rack for about 10 - 15 minutes, before turning out onto rack to cool completely.

Notes/Hints:

• 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 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" 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