Home > Christmas baking recipes > Orange gugelhupf with cranberries

Orange gugelhupf with cranberries

Name: Orange gugelhupf with cranberries
Prep time: 25 min
Cook time: PT35-40M
Total time: 60 min
Yield: Serves 12
Ingredients: 175g unsalted butter, softened, plus extra to grease; 350g plain flour, plus extra to dust; 80g caster sugar; 4 medium free-range eggs; 10g fast-action dried yeast; Finely grated zest 2 oranges, plus 4 tbsp juice; 200g dried cranberries; 50g golden raisins; 1 medium free-range egg yolk, beaten with 1 tbsp water; You’ll also need; 22cm gugelhupf or round bundt tin or 20cm tall cake tin

By: Irina Georgescu

Published: 22 Nov 22
Updated: 25 Mar 24

A majestic, yeasted gugelhupf studded with dried fruit is a festive must-bake in many Central European countries. Irina Georgescu shares her recipe, which uses dried cranberries instead of the more traditional raisins for a tangy, less sweet choice.

Recipe from Tava by Irina Georgescu (Hardie Grant £27).

Get more (delicious) use out of your bundt tin with these bundt cake recipes.

Easy
December 2022

Test kitchen approved

Serves 12
Hands-on time 25 min, plus proving and cooling. Oven time 35-40 min

Recipe from Tava by Irina Georgescu (Hardie Grant £27).

Get more (delicious) use out of your bundt tin with these bundt cake recipes.

Vegetarian recipes

Nutrition: per serving

Calories: 342kcals
Fat: 14.8g (8.4g saturated)
Protein: 6g
Carbohydrates: 45.2g (21.8g sugars)
Fibre: 2.1g
Salt: 0.1g

Save recipe

Save

Save recipe Print

Rate

Ingredients

175g unsalted butter, softened, plus extra to grease
350g plain flour, plus extra to dust
80g caster sugar
4 medium free-range eggs
10g fast-action dried yeast
Finely grated zest 2 oranges, plus 4 tbsp juice
200g dried cranberries
50g golden raisins
1 medium free-range egg yolk, beaten with 1 tbsp water

You’ll also need

22cm gugelhupf or round bundt tin or 20cm tall cake tin

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Grease the tin with butter, then dust with flour. In a mixing bowl or stand mixer fitted with a paddle attachment, cream the butter and sugar, then add the eggs one at a time, alternating with 1 tbsp of the flour (don’t worry if the mixture looks split). Mix in the remaining flour, yeast, orange zest and juice, scraping down the sides of the bowl a few times. Beat for 5 minutes on a medium speed.
Toss the dried fruit in 1 tbsp flour to dust, then add to the dough, ensuring the fruit is evenly distributed. Scrape the dough into the prepared tin, then spread and level it with the back of a spoon. Cover tightly and leave to rise in a warm place for 2 hours until doubled in size.
Heat the oven to 170°C fan/ gas 5. Brush the top of the cake with the egg glaze, bake on the lower shelf of the oven for 10 minutes, then reduce the heat to 150°C fan/gas 3½ and bake for a further 25-30 minutes. Push a skewer into the middle of the cake; if it comes out clean, the cake is ready.