Berlin Pound Cake

Buttery cake dotted with almonds, raisins, currants and candied lemon peel from Germany's capital. Supposedly this rich pound cake came into style in the Biedermeier period and since that time it’s been impossible to imagine a Berlin coffee table without it.
Course Dessert
Cuisine Berlin
Region Berlin
Servings 16 pieces


  • 5 tbsp milk
  • 5 tsp yeast
  • 1 cup sugar
  • 14 tbsp butter
  • 6 eggs
  • 5 cups wheat flour
  • 1 tsp grated lemon zest
  • 1 tbsp grated sweet almonds
  • 1 tbsp grated bitter almonds
  • 1 pinch salt
  • 1/2 cup rum
  • 2/3 cup raisins
  • 2/3 cup currants
  • 1/3 cup candied lemon peel
  • powdered sugar for dusting


  • Heat the milk slightly, stir in the yeast with 2 teaspoon of sugar allow to rise for 15 minutes.
  • In a bowl, stir the butter with the sugar until foamy. Stir in the eggs, half of the flour and the yeast mixture.
  • Knead in the lemon zest with the almonds, salt and the remaining flour dough. Beat the dough until it throws bubbles and releases from the edge of the bowl. Cover and let the dough rise for at least 30 minutes until it has doubled.
  • Next, add the alcohol with the raisins, currants and candied peel to the dough and knead it. Preheat the oven to 400°F/200°C.
  • Put the dough in a well buttered Bundt pan. Cover and let rise for at least 30 minutes, until it has fallen by half.
  • Bake for about 50-60 minutes.
  • After baking, let the cake cool, turn out of the pan and sprinkle with powdered sugar.
  • Preparation time: 30 minutes