Christmas Cake

For the Christmas cake, first grease a cake pan with butter and sprinkle with flour. Preheat the oven to 175 °C (upper-lower heat).

For the dough, cream butter with sugar, vanilla sugar, rum and orange zest. Mix in yolks one at a time.

Whisk together red wine, orange juice, vanilla pulp, cinnamon and cloves. Mix flour with walnuts and baking powder. Dredge marzipan cubes in flour. Beat the egg whites until firm.

Now stir the red wine mixture into the yolk mixture, alternating with the beaten egg whites and the flour and nut mixture. Finally, fold in the marzipan cubes.

Pour the cake batter into the prepared pan and sprinkle the top with some of the chopped walnuts. Bake in a hot oven on the middle shelf for about 1 hour.

Boil the jam with water and rum. Immediately brush the finished Gugelhupf with it while it is still warm from the oven. Then let cool completely on a cooling rack.

For the glaze, beat cream cheese with powdered sugar, vanilla sugar and water until fluffy – add a little more or less water to taste, depending on how liquid you want the glaze to be. Decorate cake with the cream cheese frosting. Spread remaining chopped walnuts on top and let dry.

Serve Christmas gugelhupf.

Preparation Tip:

If children are snacking on the Christmas cake, the red wine in the cake batter can be replaced with apple or grape juice and the rum can be omitted or replaced with rum flavoring.

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