➤ by Oma Gerhild Fulson
Königskuchen. One of the most 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.
For the full list of ingredients & detailed instructions, see the recipe card at the end of this post. But before you scroll, there’s important & interesting stuff to know right below.
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, if you really wanted to.
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!
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!
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?
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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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
02.16.2021 revision update
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Königskuchen (German fruit cake) made Just like Oma
By Oma Gerhild Fulson
Königskuchen is one of the 100's of traditional holiday baking recipes you'll find here. Make it part of your tradition as well. So WUNDERBAR!
For the full recipe, scroll up ...
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