Condensed Milk Guglhupf

5 from 4 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 12 people


  • 100 g Butter at room temperature
  • 1 pinch Salt
  • 4 Eggs, size L
  • 1 Can Sweetened condensed milk (milkmaid)
  • 250 g Flour
  • 1,5 tsp Baking powder
  • 100 g Raisins
  • 50 g Almond sticks
  • For the butter and brown sugar Form


  • If you want the cake to get nice and tall, use an 18 ring cake tin. When this is thickly buttered and just as thickly sprinkled with the brown sugar, the cake bakes evenly high over the edge of the pan and does not run over the edge. If you don't trust the thing, use a larger shape.
  • First, as already mentioned, prepare the mold, i.e. spread the inside very generously with butter and also sprinkle it very thickly with the sugar. For the dough, stir the butter with salt until creamy and gradually add the eggs. Then stir in the sweetened condensed milk, mix the previously sifted flour with the baking powder and stir in vigorously. Finally, fold in the raisins and almonds and fill the batter into the mold. The form used here is then filled up quite a bit, but it works.
  • The baking time is 40 - 45 minutes on the 2nd rail from the bottom. No more dough should stick to the wooden stick sample when it is pulled out. Otherwise, extend the baking time by 5 minutes.
  • This simple cake tastes good without any frills, is nice and juicy and very easy to prepare.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Cream Mushrooms with Gnocchi

Apple – Lattice Cake