Marzipan Gugelhupf with Candied Fruit

German Marzipan Gugelhupf (bundt cake) with Candied Fruit and Chocolate Glaze | All that's Jas

If you’re a fan of old-world easy and delicious desserts, you will love this German bundt cake with almond paste, aka marzipan Gugelhupf! Add some candied fruit for color, and this marzipan sponge cake becomes a perfect addition to your holiday table. It has a texture like a pound cake and a distinctive almond taste.

 

If you're a fan of old-world easy and delicious desserts, you will love this German bundt cake with almond paste, aka marzipan Gugelhupf! The candied fruit adds the festive color and the chocolate glaze the richness to this amazing cake. | allthatsjas.com | #baking #holidayrecipe #cake #recipes #bundtcake #gugelhupf #german #Christmas #marzipan #almondpaste #candiedfruit #chocolateglaze #recipeofthemonth #fromscratch #allthatsjas #kuglof #kugelhopf

 

I had someone once tell me that they don’t like bundt cake. When I asked why, they said that they felt like bundt cakes are always too dry. I never made a dry bundt cake in my whole life, so I rolled my eyes and thought to myself, “Yeah right. More for me.” I also have the world’s most intense sweet tooth and I certainly do not discriminate against any dessert! But savory bundt cakes are awesome too!

 

For those of you who might want to explore a little further than the boxed chocolate cake with Betty Crocker vanilla icing, this German marzipan bundt cake is definitely a level-up! It’s always fun to have someone dive into a slice of this and be pleasantly surprised that it’s not just vanilla!

 

You will love to bring this bundt cake out during Christmas and other holidays. There’s something about the almond scent that just says “Christmas” right? German families especially love a hint of almond in their desserts. You’ll get in the spirit when this cake is baking in the oven, and your whole kitchen is warm and delightfully almond scented. Sounds like a baker’s dream.

 

WHAT IS THE DIFFERENCE BETWEEN MARZIPAN AND ALMOND PASTE?

 

In the US, the main difference between marzipan and almond paste is the ratio of ground almonds (almond meal) to sugar. The almond paste will have roughly equal proportions of almonds and sugar and in marzipan, the ratio of sugar is higher.

 

Marzipan is smoother in texture and great for covering cakes and making edible models, while the almond paste is used for pies and cake fillings like this Gugelhupf.  In most of Europe, marzipan and almond paste is the same.

 

Aside from its beautiful flavor, another thing I love about marzipan is that it makes your cake juicy. Sometimes bundt cakes can become slightly dry after baking, but the marzipan keeps it soft and spongy. As I said, I never made a dry one, but it happens. Regardless, the marzipan has your back.

 

Fresh baked German marzipan gugelhupf - bundt cake

 

Candied Fruit

 

I do like to have a variety of texture in my foods, so I decided to add some candied fruit into my cake. I don’t mean to scare you – I’m not making this into one of those holiday fruitcakes that you hear horror stories about (they’re really not that bad).

 

Delicious in cakes, cookies, for garnishes, or dipped in chocolate, candied fruit is a perfect addition to this almond-y cake. It adds to the sweetness of this not-too-sweet bundt cake.

 

To give it a little additional sweetness, you can either drizzle a chocolate glaze on top, or you can dust some powdered sugar over the cake as well. It really depends on if you think the candied fruit will do the job for you already (again, it is so delicious).

 

It may not matter to some people, but this German bundt cake with marzipan will make a beautiful centerpiece on the table as well. It’s a huge improvement over the regular cakes that come out pretty plain. Those you can only really make aesthetically pleasing if you have some keen icing skills (which I don’t).

 

Bundt cakes, on the other hand, come out of the pan uniquely shaped and oh so pretty! You can also find bundt pans that have patterns in them to mold the cake – how cool! Plus, with so many desserts on the table at your holiday gathering, don’t you want yours to be the shining star?

 

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German Marzipan Bundt Cake – Gugelhupf with Candied Fruit

This scrumptious German marzipan #bundt cake, aka Gugelhupf with candied fruit, is perfect for your #holiday gathering. #cake #dessert #recipe #marzipan Click To Tweet

 

This scrumptious German marzipan bundt cake, aka Gugelhupf, with candied fruit is perfect for your holiday gathering.

 

INGREDIENTS:

Bundt Cake

  • 8 eggs
  • A pinch of salt
  • 2 sticks butter, at room temperature
  • 8 oz. almond paste, coarsely grated*
  • 1 teaspoon almond extract
  • 1 cups all-purpose flour
  • 2/3 cup mixed candied fruit (or fruit of your choice)
  • 1 cup sugar

Chocolate Glaze

  • 4 oz milk chocolate, chopped
  • 1/4 cup coconut oil or butter

 

~ Free Tips ~

  • *The marzipan or almond paste is best grated if it has been frozen or kept in the refrigerator.
  • You can add one tablespoon of dark/spiced rum to the cake for a little bit more flavor.
  • The chocolate glaze is a homemade version of the store-bought chocolate sauce that hardens when poured over ice cream. The coconut oil makes the chocolate more fluid and encourages it to set faster when it’s applied to a chilled surface.
  • Cut the cake with a hot knife, so that the chocolate doesn’t break. To do this, fill a tall container/pitcher with hot tap water deep enough to cover the entire blade of your knife. Dip the knife into the hot water, and wipe it dry on a clean towel before making a cut.
  • The bundt cake can be frozen without the glaze. The covered glazed cake will keep fresh in the refrigerator up to 4 days.

 

 

ESSENTIALS

for Marzipan Gugelhupf with Candied Fruit


 

 

DIRECTIONS:

Bundt Cake

  1. Preheat oven to 350 degrees Fahrenheit. Grease a bundt pan with non-stick vegetable oil spray and lightly dust with flour.
  2. Separate the eggs. Beat the whites with salt to stiff peaks, and reserve the yolks.
  3. In a large mixing bowl, beat the butter and sugar at medium speed until the mixture lightens in color and looks fluffy and creamy. Scrape the sides and bottom of the bowl.
  4. Mix in the grated almond paste. Add the yolks and almond extract and beat until well combined.
  5. With a spatula, stir in the flour and then gently fold in the egg whites. Lastly, mix in the candied fruit.
  6. Pour the mixture into the prepared bundt pan, smoothing the top with a spatula. Bake on the middle rack for 1 hour.
  7. Remove the cake from the oven, and gently loosen its edges using a heatproof spatula. Turn the pan over onto a cooling rack.  After 10 minutes, lift the pan off the marzipan Gugelhupf, and allow it to cool completely.
  8. Pour cooled cake with chocolate glaze or sprinkle with icing sugar.

 

Chocolate Glaze

  1. Combine the chopped chocolate and coconut oil in a medium heatproof bowl and place over a medium saucepan of barely simmering water (with the bowl not touching the water). Heat, stirring occasionally until the mixture is fully melted and combined.
  2. Set aside to cool to room temperature.

 

German marzipan Gugelhupf with chocolate glaze

Delicious recipe for a traditional German bundt cake also known as Gugelhupf with candied fruit.

German Marzipan Bundt Cake - Gugelhupf with Candied Fruit
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 

This flavorful, spongy marzipan bundt cake with candied fruit and chocolate glaze will be the shining star at your holiday gathering.

Course: Dessert
Cuisine: German
Servings: 12 - 16
Author: Jas
Ingredients
Bundt Cake
  • 8 eggs
  • A pinch of salt
  • 2 sticks butter at room temperature
  • 8 oz. almond paste coarsely grated*
  • 1 teaspoon almond extract
  • 1 cups all-purpose flour
  • 2/3 cup mixed candied fruit or fruit of your choice
  • 1 cup sugar
Chocolate Glaze
  • 4 oz milk chocolate chopped
  • 1/4 cup coconut oil or butter
Instructions
Bundt Cake
  1. Preheat oven to 350 degrees Fahrenheit. Grease a bundt pan with non-stick vegetable oil spray and lightly dust with flour.
  2. Separate the eggs. Beat the whites with salt to stiff peaks, and reserve the yolks.
  3. In a large mixing bowl, beat the butter and sugar at medium speed until the mixture lightens in color and looks fluffy and creamy. Scrape the sides and bottom of the bowl.
  4. Mix in the grated almond paste. Add the yolks and almond extract and beat until well combined.
  5. With a spatula, stir in the flour and then gently fold in the egg whites. Lastly, mix in the candied fruit.
  6. Pour the mixture into the prepared bundt pan, smoothing the top with a spatula. Bake on the middle rack for 1 hour.
  7. Remove the cake from the oven, and gently loosen its edges using a heatproof spatula. Turn the pan over onto a cooling rack. After 10 minutes, lift the pan off the marzipan Gugelhupf, and allow it to cool completely.
  8. Pour cooled cake with chocolate glaze or sprinkle with icing sugar.
Chocolate Glaze
  1. Combine the chopped chocolate and coconut oil in a medium heatproof bowl and place over a medium saucepan of barely simmering water (with the bowl not touching the water). Heat, stirring occasionally until the mixture is fully melted and combined.
  2. Set aside to cool to room temperature.
Recipe Notes

~ Free Tips ~

  • *The marzipan or almond paste is best grated if it has been frozen or kept in the refrigerator.
  • You can add one tablespoon of dark/spiced rum to the cake for a little bit more flavor.
  • The chocolate glaze is a homemade version of the store-bought chocolate sauce that hardens when poured over ice cream. The coconut oil makes the chocolate more fluid and encourages it to set faster when it’s applied to a chilled surface.
  • Cut the cake with a hot knife, so that the chocolate doesn't break. To do this, fill a tall container/pitcher with hot tap water deep enough to cover the entire blade of your knife. Dip the knife into the hot water, and wipe it dry on a clean towel before making a cut.
  • The bundt cake can be frozen without the glaze. The covered glazed cake will keep fresh in the refrigerator up to 4 days.

 

Featured on: The Cottage Market, Across the Boulevard, A Pinch of Joy, Marilyn’s Treats, The Dedicated House, and Sew Crafty Crochet.

 

 O T H E R  G E R M A N  D E S S E R T S  Y O U  M U S T  T R Y:

EDIBLE CHRISTMAS CANDLES

STRAWBERRY OATMEAL CAKE

APPLE OATMEAL STREUSEL CHEESECAKE

VERTICAL LAYER PUMPKIN ORANGE CHOCOLATE CAKE

 

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publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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18 Comment

  1. Reply
    Ron
    November 16, 2018 at 6:41 am

    Jas, your images are spectacular, especially the first. What a great presentation idea.
    The marzipan bunt cake looks so tasty. Marzipan and almond paste are huge components of Swedish baking, but we’re a nut-free house, so none here. But, I like the idea of our cake and might work on a version without the almond paste and almond extract. Any ides for a substitute? Coconut??

    1. Reply
      Jas
      November 16, 2018 at 5:11 pm

      Hi Ron, thank you for your kind words! I can’t imagine being allergic to nuts, almost all of our traditional desserts contain walnuts or hazelnuts. Yes, coconut would be a good substitute or semolina and orange extract (goes great with chocolate). You’d have to test it out and see how much to add to get that thick consistency, or you could make a paste and then follow the recipe to a T.
      Semolina paste: Shift 5 oz of icing sugar. Mix it together with 5 oz of semolina and 2 tsp of custard powder. Beat and egg white and add it to the mix. Add 2 tsp of either vanilla extract or orange flower water for some flavoring. Mix everything together until a firm paste develops.
      Coconut paste: Mix together 1 ½ cups of icing sugar and 1 cup of dry coconut. Add 1 egg yolk and 1 tablespoon of lemon juice, and stir until you get a solid mass. Knead the mixture and roll it out. You can then use it as a substitute for marzipan.
      Hope this helps! 😀

  2. Reply
    cookingwithauntjuju.com
    November 17, 2018 at 7:40 am

    I’ve made stollens before and it might not be a favorite dessert but we did enjoy the candied fruit. As you said it provides some texture… Thanks for sharing with Fiesta Friday.

    1. Reply
      Jas
      November 18, 2018 at 9:58 pm

      I’m not a big fan of stolen either. They’re always dry, but this bundt cake is not. Thanks for stopping in! 🙂

  3. Reply
    applytofaceblog
    November 17, 2018 at 12:43 pm

    Another stunning festive bake. I love how versatile it is too and the chocolate glaze makes it that bit more special. Bundt is my cake of preference at Xmas too. Thank you for sharing on #FiestaFriday

    1. Reply
      Jas
      November 18, 2018 at 9:54 pm

      Thank you, I’m so happy you like it! xx

  4. Reply
    ParsiCuisine.com
    November 17, 2018 at 2:45 pm

    Something new, something to try. Thanks – Friday Fiesta rocks.
    Have a very Happy Thanksgiving.
    Rita

    1. Reply
      Jas
      November 18, 2018 at 9:53 pm

      Yes, try new foods! Thanks, Rita! Happy Thanksgiving to you and yours as well.

  5. Reply
    angie
    November 18, 2018 at 8:01 pm

    I love finding German recipes my grandmother used to cook so many delicious things I just never thought when I was younger to get the recipes. SIlly girl,
    come see us at http://shopannies.blogspot.com

    1. Reply
      Jas
      November 18, 2018 at 9:52 pm

      That’s why we don’t call young people wise, lol. We learn to value little things like that as we age. Thank god for the Internet so not everything is lost, right? 😉

  6. Reply
    helenfern
    November 18, 2018 at 10:54 pm

    It sounds and looks like an edible version of fruit cake – I love the flavor of almonds with all of it. Thanks for sharing at the What’s for Dinner party. I hope your Thanksgiving is full of blessings.

    1. Reply
      Jas
      November 19, 2018 at 10:17 pm

      Thank you, Helen! Happy Thanksgiving! xx

  7. Reply
    Lee MacArthur
    November 19, 2018 at 12:51 pm

    This looks really great.Thank you for sharing

    1. Reply
      Jas
      November 19, 2018 at 10:17 pm

      Thanks and thank you for stopping in!

  8. Reply
    Mary-The Boondocks Blog
    November 21, 2018 at 5:33 pm

    That looks so good. I don’t know what that someone was talking about. Cakes cannot be dry just because of the bunt shape. I would definitely try this one in a heart beat.

    1. Reply
      Jas
      November 21, 2018 at 9:34 pm

      I know, right? Such nonsense. 🙂 Happy Thanksgiving, Mary! xx

  9. Reply
    marilyn1998
    November 25, 2018 at 3:13 pm

    Congratulations! Your post was my feature pick at #OverTheMoon this week. Each Hostess displays their own features so be sure to visit me on Sunday evening and to see your feature! I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!

    1. Reply
      Jas
      November 27, 2018 at 8:26 pm

      Thank you for the honor, Marilyn!

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