Rich, sweet yeasted cake with raisins and almonds baked in a distinctive bundt mold.
Kugelhopf (also spelled Gugelhupf) is a traditional sweet cake from Luxembourg and the Alsace region, instantly recognizable by its tall bundt mold shape. The dough is enriched with butter, eggs, and milk, studded with rum-soaked raisins and sliced almonds, creating a tender crumb with pockets of sweetness. Dusted with powdered sugar, it's served for special occasions, Christmas, and Sunday coffee.
Serves 8
Mix yeast with warm milk and a pinch of sugar. Let sit 5 minutes until foamy.
Cream butter and sugar. Add eggs one at a time. Mix in yeast mixture, then flour and salt. Knead until smooth.
Let dough rise in a greased bowl for 1.5 hours until doubled. Fold in rum-soaked raisins and almonds.
Shape into a greased bundt mold. Rise 45 minutes. Bake at 180°C (350°F) for 45-50 minutes until golden. Cool and dust with powdered sugar.
Don't skip the rum-soaking step — it adds moisture and depth.
Use a traditional bundt mold for authentic presentation.
The cake improves after a day — flavors develop.
Use dried cranberries and pistachios
Make individual-sized cakes
Add orange zest for brightness
Wrap in foil and store at room temperature for 3 days. Keeps refrigerated for 1 week.
Kugelhopf traveled from Alsace to Luxembourg through cultural and trade connections. It became deeply embedded in Luxembourg's festive traditions, especially around Christmas and Easter.
Yes, soak raisins in warm water instead, though rum adds authentic flavor.
Ensure yeast is fresh and milk is warm (not hot) when activating.
Per serving · 8 servings total
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