Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/2 cup (1 stick) butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons dark rum
- 2 tablespoons raisins
- 2 tablespoons candied orange peel
- 2 tablespoons candied lemon peel
- 1/4 cup sliced almonds
- Vanilla Custard:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
Special Equipment Needed:
- Stand mixer
- 9-inch round cake pan
- Whisk
- Saucepan
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and cardamom.
3. In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Add the dry ingredients to the butter mixture in three batches, alternating with the milk and rum.
5. Stir in the raisins, orange peel, lemon peel, and almonds.
6. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
7. To make the Vanilla Custard: In a medium saucepan, heat the milk and sugar over medium heat until the sugar is dissolved.
8. In a medium bowl, whisk together the egg yolks and cornstarch until smooth. Slowly add the hot milk mixture to the egg yolk mixture, whisking constantly.
9. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and boils.
10. Remove from the heat and stir in the vanilla extract. Let cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information: Not available
Substitutions for Ingredients:
- Butter: Can be substituted with margarine or coconut oil.
- Milk: Can be substituted with almond milk or soy milk.
- Rum: Can be substituted with brandy or orange juice.
- Raisins: Can be substituted with dried cranberries or dried cherries.
- Candied orange peel: Can be substituted with chopped dried apricots or chopped dried figs.
- Candied lemon peel: Can be substituted with chopped dried pineapple or chopped dried mango.
- Almonds: Can be substituted with chopped walnuts or chopped pecans.
Variations:
- Add 1/2 cup of chopped dark chocolate to the batter for a richer flavor.
- Substitute the rum with 1/4 cup of orange juice and 1/4 cup of brandy for a more complex flavor.
- Add 1/2 teaspoon of ground ginger to the batter for a spicier flavor.
Tips and Tricks:
- Make sure all of the ingredients are at room temperature before beginning.
- Use a light hand when stirring in the dry ingredients to prevent the batter from becoming tough.
- Let the cake cool completely before serving.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in a 350°F oven for 5-10 minutes.
Presentation Ideas:
Serve the Stutenkerl with a dollop of Vanilla Custard and a sprinkle of sliced almonds.
Garnishes:
Sliced almonds, whipped cream, or a sprinkle of powdered sugar.
Pairings:
Pair with a glass of cold milk or a cup of hot coffee.
Suggested Side Dishes:
Fresh fruit salad or a green salad.
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter.
- If the cake is too dense, add a few tablespoons of baking powder to the batter.
Food Safety Advice:
Make sure all of the ingredients are fresh and not expired before beginning.
Food History:
Stutenkerl is a traditional German cake that is traditionally served during the Christmas season.
Flavor Profiles:
This cake has a sweet and spicy flavor with notes of cinnamon, nutmeg, and cloves.
Serving Suggestions:
Serve as a dessert or as a snack with a cup of coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German
Taste: Sweet, Creamy, Vanilla, Nutty, Vanilla-Flavored