German Nut Cake (Nusskuchen)
Submitted by Annabelle's Lair on January 14, 2015 at 5:57 pm

Source: Woodlandgardner "Ulrich"

9 cup bundt pan
1 1/2 cups or 3 sticks (300 g) butter at room temp
1 1/4 cups (250 g) granulated sugar
4 eggs

For the nuts:
1 cup (100 g) ground hazelnuts
1 cup (100 g) ground almonds
1 pinch salt
3 tablespoons baking powder

For the Glaze:
½ cup (60 g) powdered sugar
1 tablespoon cocoa powder
3 tablespoons black rum (I use Barcardi) to thin sugar mixture

Preheat oven to 350F.

Grease and flour bundt pan, set aside. One could also use baking spray with flour instead.

In mixing bowl cream together butter and sugar until sugar dissolved. Add 4 eggs, 1 at a time to creamed mixture.

In separate bowl stir together ground hazelnuts, ground almonds, salt, and baking powder.

Incorporate the nut mixture spoon by spoon into creamed batter.

Spoon batter into bundt pan and bake on 350F for 50-60 minutes or until tester inserted comes out clean.
Wait 5 minutes before removing bundt cake from pan, then gently remove to cooling rack. See options below.

Option 1) Apply glaze with brush to hot cake so alcohol can evaporate; OR

Option 2) Once completely cooled, sift confectioners sugar over the bundt cake.
Taste great served with German vanilla whipped cream (see my recipe).

comments
Submitted by bakeraunt on Sat, 2015-01-31 16:09.
Hello, Nebelwesen: I am trying this recipe today, and my butter is softening. I have a question for you: Is 3 Tablespoons of baking powder correct? That seems like a lot, but if you say it is correct, then that is what I will do.

Submitted by Annabelle's Lair on Fri, 2015-02-06 01:13.
bakeraunt, I updated the measurements into English for you. The 3 tablespoons are the correct amount as the bundt cake should be high and light. The baking powder is used in lieu of yeast so the cake won't have a yeasty taste and produces a quicker turnover time unlike yeast desserts. I apologize for not getting back to you sooner. I hope your cake came out ok. If not, try it again and you will succeed. Let me know if you have any questions. I'll be checking my page every day from now on. Thanks.

Submitted by Annabelle's Lair on Fri, 2015-02-06 01:48.
bakeraunt, I forgot to add the glaze recipe for the cake so I went ahead and added that in so you can use that option next time.

Submitted by bakeraunt on Fri, 2015-02-06 14:48.
Nebelwesen: Thank you for the reply. I actually tried it with just 1 Tbs. of baking powder, and alas, it collapsed, and butter leaked out of the pan (springform pan with a bundt insert), and then it stuck to the pan. The good news is that I made it into a dessert by crumpling the cake and adding defrosted blueberries and frozen vanilla yogurt. It still tasted good, so I will certainly try the recipe again, and this time I will use the 3 Tbs. of baking powder. I will also use a pan that will not leak.

My family ancestry is mostly German, with some Swedish and English, but none of the German recipes came down to me, so I am always interested in finding some. Thank you!

Submitted by Annabelle's Lair on Sun, 2015-02-08 14:26.
If you are really serious about baking European then scale out your ingredients which will provide the most accurate results. Amazon has some nice kitchen scales..Soehle, Kaiser, Starfrit. I pretty much use a scale for most of my baking now.