• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 75g cranberries
  • 100g dried apricots, chopped finely
  • 100ml apricot brandy
  • 210g butter
  • 180g castor sugar
  • ½ tsp vanilla essence
  • 1½ tbsp lemon juice
  • 4 egg yolks
  • 150g plain yoghurt
  • 300g self-raising flour, sifted
  • 4 egg whites
  • 20g castor sugar


  1. Combine brandy, apricots and cranberries in a mixing bowl.
  2. Soak fruits for several hours, preferably overnight in the refrigerator.
  3. Cream butter and sugar together with an electric beater until light and fluffy.
  4. Add egg yolks, two at a time, beating well after each addition.
  5. Mix in lemon juice and essence.
  6. Add in the soaked fruits and stir gently to combine.
  7. Stir in the sifted flour and yoghurt in two batches until well combined.
  8. In a small clean bowl, beat egg whites and sugar until stiff peaks are formed.
  9. Gently fold egg whites into the creamed mixture.
  10. Pour the mixture into a greased and floured gugelhupf mould and bake at 180°C for 55 minutes or until a skewer inserted into the cake comes out clean and dry.

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