Yeast Ring Cake
with Rum-Soaked Candied CherriesA Classic Gugelhopf
A beautifully light yeast cake enriched with butter and egg yolks, scented with lemon and studded with rum-soaked candied cherries. Baked in the traditional ring shape and finished with a generous veil of powdered sugar, this Gugelhopf is made for an unhurried afternoon table — preferably with a good cup of coffee.
Gugelhopf with Candied Cherries
For the dough
- 500 ml whole milk
- 40 g fresh yeast
- 30 g sugar
- 125 g butter, melted
- 75 g egg yolks
- 1 g finely grated lemon zest
- 500 g white flour, sifted
- 7 g salt
- 200 g candied cherries, mixed candied fruit or sultanas
- 25 g dark rum
- 50 g powdered sugar, for finishing
For the cake pan
- 20 g butter
- 20 g white flour
The Method
Prepare the pan
Generously butter the Gugelhopf pan and dust it evenly with flour, tapping out any excess. This helps the finished cake release cleanly after baking.
Make the dough
Gently warm the milk until just lukewarm and dissolve the yeast and sugar in it. Combine with the melted butter, egg yolks, lemon zest, salt and sifted flour. Knead until the dough is smooth and supple.
Add the fruit
Drain the rum-soaked fruit if necessary and lightly coat it with flour. Gently work it into the dough. The fine coating of flour helps keep the fruit evenly distributed throughout the cake.
Shape & prove
Shape the dough into a ring and place it into the prepared Gugelhopf pan. Cover and leave in a warm place until the dough has approximately doubled in volume.
Bake
Lightly brush or sprinkle the surface with water. Bake in a preheated oven at 180–200°C for approximately 30–40 minutes.
Test the cake with a thin metal cake tester or skewer. It should come out clean, without any raw dough attached.
Allow the Gugelhopf to cool in the pan for a few minutes,
then carefully turn it out. Once completely cool,
dust generously with powdered sugar.
Ready to serve — enjoy your teatime.
