The speciality of this issue is an abundance of recipes from Vienna, the city of Mozart, Strauss, and Haydn; Sachertortes, and Freud. Many Viennese (at least in 1980) continue the ritual of five daily meals- a light breakfast, a heartier midmorning repast, midday dinner, coffee and pastries in late afternoon, and an evening supper. There are rich soups, an array of potatoes and meats, and a love of warm desserts.
Following the recipes of rich Viennese food is an article of meatless meals of wholesome foods. Next are delicious fish recipes from the Chesapeake Bay- crabcakes, oyster stuffing, oyster fritters, flounder, and striped bass.
The Viennese foods caught my attention, especially a Marbled Gugelhupf. The cake apparently dates back to the 16th century with an equal dispute amongst three nations that believe they are the true origin of the famous cake- Austria, Germany, and Alsace, France. Some believe when Marie Antoinette proclaimed “Let them eat cake!” she may have been referring to a Gugelhupf , where in the 18th century she brought it to Versailles from Austria.
The cake is rich with butter, eggs, lemon, almonds, raisins, and chocolate. There are specialty Gugelhupf pans, but a Bundt pan can also be used. I used a beautiful old antique pan that I bought many years ago at an estate sale.
It’s delicious and beautiful. Let them eat cake!
- Butter for greasing pan
- ¼ cup sliced blanched almonds
- 1 cup unsalted butter, softened
- 1-1/4 cups powdered sugar
- 5 egg yolks
- 2 teaspoon grated lemon peel
- 5 egg whites, at room temperature
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- ½ cup dark raisins
- 1 bar (3 ounces) bittersweet chocolate, melted, cooled to room temperature
- Powdered sugar for dusting
- Heat oven to 350 degrees F. Butter an 8 cup gugelhupf or Bundt pan. Sprinkle almonds evenly inside pan.
- Cream the 1 cup butter and 1-1/4 cups powdered sugar in bowl of electric mixer for 5 minutes. Add egg yolks one at a time, beating well after each addition. Beat in lemon peel. Beat egg whites in another bowl until stiff but not dry. Sift flour and baking powder together. Fold flour mixture a third at a time, alternating with beaten egg whites, into butter mixture. Fold in raisins.
- Spoon half the batter into prepared pan, but do not smooth the surface. Fold chocolate into remaining batter; spoon into pan. Bake until cake tester or toothpick inserted into center is withdrawn clean, about 55 minutes to 1 hour. Cool on wire rack 15 minutes, then remove from pan. Cool completely on wire rack. Dust with powdered sugar.
Sounds delicious & I enjoyed reading about it’s history, with it’s debate of origin. It must be good if 3 nations all claim it as the original creators of this special cake. Guess this Finnish cook will have to try it out!!! Thanks for sharing & a very Merry & Blessed Christmas to you & all your dear family.
Merry Christmas to you and your family, Kim! Please give everyone a hug.
What a lovely plate, plating and photography! The cake looks decadant, and cake pan is a treat too! I like to think about how many cakes were baked in it, and for what occasions.
(It’s been so enjoyable to catch up on some posts that I missed during the holiday season.)
Denise, I love old baking pans and this one was always a favorite. The gorgeous red cake stand was one of my mom’s wedding gifts in 1944. I’ll try to remember to take a photo of the entire stand. It’s a real beauty.