Emperor’s Gugelhupf

Emperor’s Gugelhupf Recipe

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A favorite of Franz Joseph, Emperor of Austria. Cut the Gugelhupf into slices and garnish to taste with sweetened whipped cream.


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20 Min
50 Min


  • ·
    butter, for greasing mould
  • 1/4 c
    sliced almonds (or more as needed)
  • 1 c
    butter, softened to room temperature
  • 3/4 c
    granulated sugar, divided
  • 1 tsp
    vanilla extract
  • 5
    eggs, separated
  • 1/2
    lemon, grated zest of
  • 1 pinch
  • 1 c
    cake flour
  • 1 tsp
    baking powder
  • 1/4 c
    raisins, soaked in rum or brandy
  • 1/4 c
    chopped walnuts
  • ·
    powdered sugar, for dusting

How to Make Emperor’s Gugelhupf


  1. Grease an 8-cup Gugelhupf mould with butter. Scatter the almond slices into the mould.
  2. Preheat oven to 325F.
  3. Cream the butter with 1/2 cup of the granulated sugar and vanilla. Gradually stir in the egg yolks. Add grated lemon peel.
  4. Beat the egg whites with a pinch of salt and the remaining granulated sugar to form stiff peaks.
  5. Mix the flour with the baking powder and fold into the egg yolk mix, alternating with the whites. Dust the well-drained raisins lightly with flour and stir in together with the walnuts.
  6. Pour into the prepared mould and bake for 45 – 50 minutes until golden brown. Allow to cool briefly, and then turn out. Dust with powdered sugar before serving.

Printable Recipe Card

About Emperor’s Gugelhupf

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: German

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