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Marzipan And Pineapple Gugelhupf Cake

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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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.

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Makes: 10 servings

200 g soft Marzipan
175 g butter or margarine
165 g coconut sugar, or caster sugar
½ tsp vanilla essence
Pinch salt
300 g plain flour
4 tsp baking powder
6 eggs
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.


Cut and serve.


#Afternoon tea
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