When I was living at home, my German mother used to always make a Gugelhupf.
These baking tins are now readily available in Australia in better department stores and make an impressive display for any cake.
There used to be only a few recipes for a "gugelhupf" and one of these was a butter cake, which if made now, would be nothing special. Occasionally, we would put chocolate through it to make it two colours.
Food from other countries has come a long way since then, and although Marzipan is also a German delicacy, which I just cannot get enough of, it is used in this cake along with pineapple pieces.
Ingredients 200 g soft Marzipan 175 g butter or margarine
165 g coconut sugar, or caster sugar
½ tsp vanilla essence
300 g plain flour
4 tsp baking powder
300 g tinned pineapple pieces Chocolate for icing (optional)
Bit of butter and 1 - 2 tsp bread crumbs for cake tin.
Preheat the oven to 165° fan forced.
Cut the marzipan into small pieces and stir into the butter. Add the sugar, vanilla and salt and stir until smooth.
Add the remaining ingredients and the well-drained pineapple pieces, which should be finely chopped.
Work into a smooth mixture, grease the cake tin and sprinkle with bread crumbs. Add the dough to the tin.
Ensure you grease the tin very well
Bake the cake for about 30 - 40 minutes or until done -do not overcook.
When cool, ease out of the tin.
Ice with melted chocolate -optional -I iced just half of it as did not want the chocolate taste to take over. You could also sprinkle with icing sugar.