Leftover Gingerbread as a Gugelhupf - Quick Recipe
As manufacturers of fragrant incense sticks, we know how important the right scent is for a cosy home. But sometimes it doesn't come from the incense burner, but directly from the oven! And that's exactly what today is about: We have a recipe for you to transform old but still good gingerbread into a wonderfully spicy Gugelhupf – perfect for chilly afternoons with tea and candlelight.
I'll be honest: We often have an opened pack of gingerbread left over after the Christmas season. Throw it away? Not a chance. Instead, we make this cake – simple, moist, aromatic, and it brings a little winter magic back to the table.
🍰 Recipe: Gingerbread Gugelhupf from Leftovers
by Melanie Wenzl
Ingredients
- 500 g gingerbread (with or without filling/glaze)
- 200 ml milk
- 2 eggs
- 80 ml neutral oil
- 1 packet vanilla sugar
- 1 packet baking powder
- 150 g flour
- 1 pinch of salt
Preparation
-
Prepare gingerbread:
Roughly crumble the gingerbread and soak in milk for about 15 minutes. Add eggs, flour, baking powder, vanilla sugar, oil and salt and mix with a whisk to a creamy mixture. -
Baking:
Grease a Gugelhupf tin, pour in the batter and bake in a preheated oven at 175 °C top/bottom heat (160 °C fan) for approx. 55 minutes. Don't forget the skewer test! -
Cooling:
Let cool briefly in the tin, then turn out. Decorate with chocolate glaze if desired – experience shows the cake is already very sweet.
Enjoy baking – and if you'd like to share your result with us, we'd be thrilled to receive a photo on Instagram or by email 💛
Warmly,
Melanie Wenzl