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Moist Fruitcake (Obst Kuchen)  
World Traditional Recipe オーストリア

Austrian style pound cake with marmalade and mixed dried fruit. “Obst” means “fruit” in German. Ready-made mixed dried fruit is used in this recipe, but traditionally, this cake is made with orange peel and/or lemon peel. If you prefer, you can use 100g of orange peel and/or lemon peel instead of mixed dried fruit.
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●Preparation Tip

Photo #1

Photo #2

Photo #3

Photo #4
In a bowl, cream together butter and sugar.

Stir in beaten eggs and blend well. (Photo #1)

Add sifted flour and mix lightly. (Photo #2)

Add marmalade, mix, then fold in dried fruit. Mix evenly. (Photo #3)

Fill a tart pan with the batter 4/5 full. Bake in a preheated oven at 180 °C (365 °F) for about 20 minutes until brown.

Mix syrup and orange liqueur while the cake is baking.

When baked, brush with the syrup while the cake is still hot. (Photo #4)

Servings per Recipe Calories per Serving Ready In
one 18cm tart pan  259kcal 45 minutes
butter 100g 
sugar 50g 
whole eggs 100g 
cake flour 100g 
marmalade 100g 
dried fruit mix 70g 
sugar syrup 50g 
orange liqueur 5g 
- Allow butter to soften at room temperature.
- Sift flour.
- Butter and flour the pan. (Not included in the ingredients list. Have an extra amount ready.

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