- 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
- Combine flour, sugar, backpulver and aniseed
- Add Rübenkraut and eggs
- Add enough milk so the dough is just about “not patschig” – gotta like these Oma descriptions, I think she meant it’s not runny
- Grease a bundt cake form (or a loaf or other form) and add the dough
- bake for at least an hour at “medium heat” (~350F)