Rosie’s German Kaffee Bund Kuchen
Chef John Folse’s Bittersweet Plantation Creole Cream Cheese is a perfect substitute for the creamy unpasteurized cheese used in Germany. Do not use regular cream cheese.
Rosie’s German kaffee-bund kuchen
Makes 15 to 20 servings.
1/2 cup butter (1 stick)
1 cup sugar
4 large or 6 small eggs
11-ounce package Bittersweet Dairy Creole Cream Cheese
1 or 2 teaspoons vanilla
Juice and grated rind of lemon
4 cups sifted flour
4 teaspoons baking powder
1/2 cup light raisins (or dark)
1/2 cup dried cranberries
In a mixing bowl, beat together butter, sugar and eggs until light and
fluffy. Beat in creole cream cheese. Add vanilla, lemon juice and grated
Sift flour with baking powder. Add to mixture. Fold in raisins and
cranberries (you can use raisins only or cranberries).
Pour into a greased 9-inch Bundt pan. Bake for 60 minutes, checking after 50
minutes. When done, cake is light brown and a toothpick inserted in the
center should come out clean.
Let cool in cake pan. Properly wrapped, the cake keeps well.