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You can bake this delicious nut cake from Tyrol in a fluted tube pan (such as Bundt®) or loaf pan. It is moist and will last a few days (if you can keep the family away from it). Hazelnuts are my favorite, but you can use walnuts as well.

Recipe Summary test

20 mins
1 hr
1 hr 20 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Grease a fluted tube pan (such as Bundt®) generously with butter and sprinkle with bread crumbs. Turn pan so bread crumbs are evenly distributed. Preheat the oven to 375 degrees F (190 degrees C).

  • Beat butter using an electric mixer on high speed for a few minutes until foamy. Add eggs, 1 at a time, beating well after each addition. Add sugar and vanilla sugar in batches. Beat batter for a few minutes until mixture is light and foamy. Mix in white wine.

  • Combine flour, cinnamon, baking powder, and salt in a bowl. Mix flour mixture into egg mixture quickly on low speed. Fold in hazelnuts and chocolate chips. Pour batter into the prepared baking pan and level with the back of a spoon.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Nutrition Facts

432 calories; protein 7.7g; carbohydrates 35.7g; fat 29.5g; cholesterol 128.6mg; sodium 109mg. Full Nutrition