Frankfurter Kranz

Frankfurter Kranz

by: Courtney Woodruff | .
Stripes Europe | .
published: December 21, 2016
If you're looking for a traditional German dessert to add to your holiday menu this season, consider baking a festive Frankfurt Wreath (Frankfurter Kranz). This dense, ring-shaped sponge cake — with layers of tart red jam, rich buttercream frosting and a crunchy nut brittle topping — is often shared in celebrations throughout the year, including birthdays, special occasions and holidays.  


18 oz
butter (divided)
1 1⁄3 c
granulated sugar
1 pn
grated lemon peel
1⁄4 c
white rum (divided)
12 oz
1 T
baking powder
4 oz
package pudding mix (prepared)
1 c
powdered sugar (sifted)
2 T
cherry, raspberry or strawberry jam
4 oz
nut brittle (or crunchy candy topping of your choice)
candied cherries (optional)


Cook time: 60 Prep time: 45 Yield: 12 Servings
  1. Weigh out butter, flour, cornstarch and nut brittle.
  2. Cream 8 oz butter with sugar, eggs and salt.
  3. Add in grated lemon and 2 tablespoons white rum a little at a time.
  4. Fold in flour, baking powder and cornstarch, and mix until smooth.
  5. Pour batter into a well-greased round bundt pan, and bake at 350 degrees Fahrenheit for 60 minutes.
  6. Cool on rack before frosting.
  7. For the filling, blend remaining butter and powdered sugar.
  8. Stir in prepared vanilla pudding and remaining white rum one spoonful at a time.
  9. Cut cake into three equal slices, horizontally.
  10. Spread jam on the bottom cake slice, and then smooth a thin layer of frosting over it.
  11. Top with the next cake slice, and repeat until all layers are in place.
  12. Set aside a small amount of frosting for finishing touches, and then smooth the rest onto the sides and top of cake.
  13. Top with a generous amount of nut brittle (Krokant) or crunchy candy topping.
  14. Decorate with frosting rosettes and candied cherries.
Source: German Culture,