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Gugelhupf Bierkuchen (German Beer Cake)

Servings: 8-10
Moist and spicy, a "keeper".

1 cup molasses
1/2 cup butter at room temperature
1 (12 oz) bottle beer
1 cup raisins, plumped and dried
2 2/3 cups sifted all-purpose flour
1/2 tsp. salt
1 Tbsp. baking powder (double action)
1/4 tsp. baking soda
1/2 tsp. EACH, ground cinnamon, nutmeg, ginger (I use 1 tsp. cinnamon)
1 cup coarsely chopped pecans or filberts, toasted
Glaze (see recipe below)

Preheat oven to 350°F (180°C). Grease and flour a 9 or 10-inch tube, bundt or gugelhupf (sometimes spelled Kugelhopf) pan.

Combine the molasses, butter, and beer in a saucepan and heat only until the butter melts. Stir in the raisins or currants and let the mixture cool for 15 minutes. Sift together the dry ingredients. Stir in the nuts. Pour the cooled beer mixture over the dry ingredients and stir until smooth. Pour the batter into prepared pan. Bake in preheated 350° F (180°C) oven for 45 – 60 minutes (I check at 45 minutes, mine took 50 minutes). Remove from oven and let stand for 15 minutes before turning out on a wire rack. Let cake cool a bit before drizzling glaze over it.


Mix 1 cup icing sugar and enough maple syrup (or liquid honey) to moisten the icing sugar to the drizzling stage. Pour glaze over the top of the cake and let it run down the sides.

Makes 8-10 servings.

Source: Sadie
Submitted By: Sadie
Date: March 18, 2004