Christmas Kugelhopf: A Sweet Spiced Fruit Cake

Amethyst · December 21, 2025, 3:32pm

Christmas Kugelhopf: A Sweet Spiced Fruit Cake

Prep: 15 minutes
Cook: 45 minutes
Additional Time: 2 hours 30 minutes
Total Time: 3 hours 30 minutes
Servings: 20 servings

Ingredients:

1 cup dried fruit. I like to use half-dried cranberries and half raisins
1/4 cup orange juice
3 cups all-purpose flour
1 tablespoon Instant yeast
1 cup granulated sugar
1 cup buttermilk, lukewarm
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs plus 1 egg yolk
1 teaspoon vanilla extract
1 tablespoon grated orange zest or lemon zest
12 tablespoons butter at room temperature
1/3 cup toasted sliced almonds

Directions:

Place the cranberries and raisins in a heatproof bowl and pour the orange juice over the top. Microwave until lukewarm and let soak until most of the liquid is absorbed. Set aside while making the dough.

In the bowl of a stand mixer, combine flour, sugar, instant yeast, salt, cardamom, cinnamon, and nutmeg. In a separate bowl, whisk together the lukewarm buttermilk, eggs, and egg yolk, then whisk in the vanilla and orange zest and stir into the flour mixture. Add the softened butter, then, using the dough hook, begin mixing the dough on low until combined. Mix for another 3 to 4 minutes until silky smooth.

First Rise: Cover and leave in a warm place for 1 hour or until doubled.

Grease a Kugelhopf pan or a 10 to 12-cup Bundt pan, ensuring every groove is coated. Dust with flour and tap out the excess. Arrange the almond slices at the bottom of the pan.

To the dough, add the soaked dried fruit (and any remaining liquid) and mix until incorporated. Spoon the dough evenly into the prepared baking pan and spread until level. Cover and let rise again until almost doubled: about 40 to 50 minutes.

Meanwhile, preheat the oven to 350℉.

Bake the kugelhopf for 40 to 50 minutes, or until golden brown, risen, and a toothpick inserted in the middle of the cake comes out clean.

Remove the Kugelhopf from the oven and set it on a wire rack for 5 to 10 minutes before turning the out of the baking pan in an upright position. Let cool completely before slicing.
To serve, dust generously with powdered sugar.

Notes:

The Kugelhopf is best within 24 hours of baking.

Yeast: Instant yeast works best, but if you’re using active dry yeast, heat the milk until just warm, then add the yeast and 1 teaspoon of the sugar. Whisk well and leave for about 10 minutes until the yeast has formed a thick, foamy crust on top. Then, add to the flour mixture.

Nutritional Facts:

Recipe courtesy of 31 Daily.com