German King's cake is unrelated to the French galette des rois, but is a fruit cake often served during Christmas or winter time.
Ingredients:
Loaf pan (5 inch x 9 inch) or Kastenform 25 cm
Some grease
Batter:
150 g butter or margarine
125 g sugar
1 package vanilla sugar or some vanilla aroma
1 tablespoon rum or some rum aroma
1 pinch of salt
3 eggs
250 g flour
2 leveled teaspoons baking powder
2 tablespoons milk
125 g raisins
50 g candid lemon peel (citron or Zitronat)
50 g Marachino cherries (diced)
Some powdered sugar for decoration
Preparation:
1. Preheat oven to 180 degrees Celsius (350 F). Grease loaf pan.
2. Using an electric hand beater mix butter or margarine until soft. Add sugar, vanilla sugar or vanilla aroma and rum or rum aroma and mix until a batter has formed. Add one egg at a time, and mix each egg for about 1/2 minute.
3. In a separate bowl mix flour and baking powder and sift. Alternating with milk add flour-baking powder mix to batter (only add so much milk that the batter falls heavily off a spoon).
4. Carefully fold raisins, citron and Marachino cherries into the batter. Pour batter into greased loaf pan and bake at 180 degrees Celsius (350 F) for about 50 minutes. Check with toothpick to see if it is done. If the toothpick comes out clean the interior is fully baked, if not, give it a few more minutes.
5. Remove cake from oven, let cool down for a few minutes, then remove cake from loaf pan. Sift some powdered sugar on top before serving.
Comments:
1. If you cannot find citron, you can use lemon zest instead to get a little tangy taste, And add 50 g more raisins to make up for the lost volume of the citron.
