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Guglelupf - A german cake that is a little rich
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Helmi E. Moody


  • 1 Cup (225 ml) Butter or Margarine
  • 2 Cups (475 ml) Sugar
  • 6 Eggs Separated
  • 1-1/2 cups (350 ml) flour (sifted)
  • 1/2 Tsp (2 ml) Salt
  • 2 Tsp (10 ml) Baking Powder
  • 6 tbsp (90 ml) Milk (Whole, not non-fat or 2%)
  • 1 Tsp (5 ml) Vanilla (for flavoring)
  • Lightly grease fluted pan.
  • Add small amount of flour to lightly coat grease.
  • Cream butter and sugar together.
  • Add individual egg yolks to butter/sugar and mix.
  • Sift Flour, Salt, and Baking Powder together into separate bowl.
  • Combine Milk and Flavoring.
  • Add Flour and Milk mixtures to butter/sugar/egg mix.
  • Alternate small portions until completely mixed.
  • Beat Egg Whites until stiff in separate bowl.
  • Fold Egg Whites into mixture with spatula or spoon - Do not mix!!
  • Pour dough into pan.
  • Bake at 350 degrees (175 C.) for 1 hour to 1 hour 10 minutes.
  • At end of 1 hour baking time, beginning checking with a piece of spaghetti.
  • If the spaghetti comes out clean, the cake is done.
  • Let cool for 10 minutes.
  • Loosen sides of cake with knife to aid in removal of cake.
  • Turn over on plate big enough to hold cake.
  • Top with light sprinkling of powdered sugar and/or maraschino cherries.
  • Enjoy!!
This cake is one of the most sought after cakes in my family around Christmas (although it is isn't technically a Christmas cake).

There is generally some good natured squawking about who got the biggest piece (and how come you didn't leave me any). Every Christmas is heighted due to the knowledge that this cake will cap the meal.

My mother calls it a German cake and since she is pure blood German, I believe it. (Boy is she stubborn too!)

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