My mum’s version of a light fruitcake. Kugelhopf is traditionally made with yeast; this cake isn’t. My mother was an accomplished baker of European desserts. She got this recipe from her friend Nussy (pronounced Nooshi) Kalmus. I’ve tweaked it a little bit by substituting sour cream for milk. A tip from my high school science teacher mum for measuring butter by volume – useful for an odd amount like ⅔ cup – that employs the “displacement method.” Pour 1 cup cold water into 2-cup measuring cup. Add butter until it measures 1⅔ cups. Discard water and voila! You’re welcome!
½ cup golden raisins
½ cup dried cranberries or cherries
3 tbsp liqueur such as Grand Marnier, Madeira, Port OR fruit juice
⅔ cup butter, at room temperature
¾ cup granulated sugar
3 large eggs
Zest of 1 lemon, about 1 tbsp
2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup sour cream
½ cup chopped toasted blanched (without skins) hazelnuts or almonds
Icing sugar for dusting
Preheat oven to 350F. Grease 12-cup non-stick bundt pan; lightly dust with flour.
Cover raisins and cherries with liqueur. Cover and microwave on high for 1 minute or heat stovetop in a small saucepan. Let sit and soak for 20 minutes or until plump and most of liquid is absorbed. Set aside.
In bowl of electric mixer, cream butter and sugar until smooth. Add eggs one at a time; beat until light and fluffy. Beat in lemon zest.
Sift together flour, baking powder and salt into separate bowl. Stir flour mixture into butter mixture alternately with sour cream, scraping down sides of bowl with a spatula until smooth. Fold soaked fruit (with liquid) and chopped toasted nuts into batter until well combined but not overmixed.
Pour batter into prepared pan. Bake in oven 30 to 35 minutes or until tester comes out clean. Cool in pan on wire rack; turn out on to serving plate to cool completely. Dust with icing sugar.
Makes about 12 servings.
*Toast whole blanched (without skins) hazelnuts or almonds on sheet pan in 350F oven (or stovetop in a small heavy pan) for about 10 minutes or until they are lightly coloured. Cool completely before chopping.