Baking Bread – Raisin Bread Recipe from Luxembourg | Baking tutorial | Kirmeskuchen

Preheat the oven to 350°F (175°C).

Grease and flour a baking pan.

In a bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and milk until combined.

In a separate bowl, whisk together flour, baking powder, cocoa powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Pour the batter into the prepared baking pan and smooth the top.

Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, slice the cake horizontally to create layers.

Spread fruit preserves between the layers.

Whip cream with powdered sugar until stiff peaks form.

Frost the top and sides of the cake with whipped cream.

Garnish with chocolate shavings and nuts as desired.

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