The Reindling cake, reminiscent of the Guglhupf, is a classic Bundt cake from Kärnten, Austria. This delightful treat is enjoyed during special celebrations such as Easter, Christmas, and birthdays. Traditionally baked in a “Rein” (a round cast-iron pot), it can also be prepared using a Bundt pan.
The exact origins of the Carinthian Reindling are unclear, but there is evidence of its existence for centuries. Early written mentions of a similar pastry date back to the 13th century. A Carinthian cookbook from 1495 includes a recipe for a “Reindling,” though it featured a filling of cheese and eggs.
It is said that the Reindling cake existed even earlier, developed by the rural population of Carinthia (Kärnten). Its simple ingredients, that were easily accessible, made it a popular pastry for both everyday life and special occasions.
The Ingredients:
The Kärntner (Carinthian) Reindling is a yeast-dough pastry. It is rolled with a sweet filling of cinnamon, sugar, and raisins, and baked to perfection.
The Reindling dough is made from flour, yeast, milk, eggs, butter, and sugar and kneaded until smooth. Then, it is left to rise in a warm place until it doubles in size.
The classic filling consists of cinnamon, sugar, and raisins. Other ingredients like nuts, poppy seeds, or jam can also be used. For a sweet and aromatic flavor, the cinnamon-sugar filling create a warm and spicy taste.
The cake is traditionally baked in a “Rein” (a round cast-iron pot). It can also be made in a Guglhupf bundt pan or loaf tin.
How the Carinthian Reindling has evolved:
Over the centuries, the Reindling recipe evolved, giving rise to various regional variations. Today, the most common filling remains cinnamon, sugar, and raisins. The Carinthian Reindling is an integral part of Carinthian culture and identity. It is served at Easter, Christmas, and other festive occasions and is also a popular gift for guests.
About Carinthia (Kärnten)
Carinthia, situated in the southern part of Austria, is renowned for its breathtaking scenery featuring mountains, lakes, and rivers. Klagenfurt am Wörthersee, the capital city, is a favored tourist hotspot that provides a blend of cultural experiences, attractions, and leisure activities.
Carinthia has a long and rich history. Celtic settlers have lived in the region since the 4th century BC. It was part of the Roman Empire, the Holy Roman Empire, and the Habsburg monarchy. Today, it is a modern and cosmopolitan region with a vibrant culture. Carinthians take pride in their traditions, including the Carinthian folk costumes (Kirchtagstracht) and songs.
Carinthian Reindling, an Austrian Bundt Cake
Ingredients
- 500 g all-purpose flour
- 1 packet of dry yeast
- 250 ml milk
- 1 egg
- 1 egg yolk
- 70 g butter
- 70 g sugar
- 1 pinch of salt
- Zest of one lemon
- Filling:
- 100 g butter
- 100 g sugar
- 2 tsp cinnamon
- 50 g raisins
- 50 g walnuts (optional)
Variations:
Nut Reindling: Add 100 g of ground walnuts or almonds to the filling.
Poppy Seed Reindling: Mix 100 g of ground poppy seeds with 50 g of sugar for the filling.
Jam Reindling: Spread 200 g of jam (e.g., raspberry, apricot, plum) over the dough.
Chocolate Reindling: Add 100 g of chocolate and 50 g of walnuts to the filling.
Instructions
- Dough: Sift flour into a bowl and crumble yeast into the center.
- Warm the milk and mix it with the egg, egg yolk, butter, sugar, salt, and lemon zest to create a mixture.
- Pour the mixture into the flour and knead it into a smooth dough.
- Let it rise, covered, in a warm place for about an hour.
- Filling: Melt the butter and mix it with sugar, cinnamon, raisins, and walnuts.
- Roll the dough out on a floured surface into a rectangle (approximately 30×40 cm).
- Spread the filling evenly over the dough and roll it up.
- Place the roll into a greased Bundt (Guglhupf) pan (about 24 cm in diameter).
- Let it rise for another 30 minutes.
- Preheat the oven to 180°C (356°F) and bake the Reindling for about 50 minutes.
- Allow it to cool, then dust with powdered sugar.
Notes
Bake the Reindling cake a day in advance to allow the flavors to develop. Store it airtight to keep it from drying out.
The Reindling can also be frozen.
