Login or register (free and only takes a few minutes) to participate in this question.
You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.
Explanation: I'm a little confused by the context, but a Gugelhupf is a Gugelhupf! Here's a recipe - maybe you could add some spices to make it a Gewürzgugelhupf :)
Austrian Gugelhupf Recipe
1/2 cup milk, warm (110 f to 115f)
2 yeast, active dry packages
4 cup flour, all-purpose
1 cup butter or margerine
1/2 cup sugar
1 cup light raisins
1/4 cup currants
2 tsp orange peel, finely shredded
1/2 tsp salt
1/4 cup almonds, whole blanched
Place warm milk in a medium mixing bowl. Sprinkle yeast over milk.
Add 1/2 cup flour. Beat with a large spoon about 1 minute. Cover and
let rise in a warm place until almost double (40 minutes). In a large
mixer bowl beat butter and sugar until light and fluffy. Add the
eggs, one at a time, mixing well after adding each. Stir in yeast
mixture, raisins, currants, orange peel and salt. Gradually stir in
the remaining 3-1/2 cups flour. Lightly grease and flour a 9-cup
gugelhupf mold or 12-cup fluted tube pan. Arange whole almonds in a
design in the bottom of the pan. Carefully spoon batter over almonds.
Cover and let rise in a warm place until almost double (about 1
hour). Bake in a 350 F oven about 40 minutes. If necessary cover top
with foil the last 15 minutes of baking time to prevent over
browning. Remove from pan. Cool on wire rack. Before serving, sift
powdered sugar over cake.
Explanation: Leave it in German in parantheses! If absolutely necessary, you can add cake so people will know what it is. But Gugehupf is such a lovely word, and sponge cake is not a correct translation - it's something quite different!