• 750g flour
  • 2 pckg Backpulver (German baking powder)
  • 250g Rübenkraut
  • 250g sugar
  • 1tsp aniseed
  • 2 eggs “if you have them” to quote my grandma
  • some milk
  1. Combine flour, sugar, backpulver and aniseed
  2. Add Rübenkraut and eggs
  3. Add enough milk so the dough is just about “not patschig” – gotta like these Oma descriptions, I think she meant it’s not runny
  4. Grease a bundt cake form (or a loaf or other form) and add the dough
  5. bake for at least an hour at “medium heat” (~350F)