Bamkuch is Luxembourg’s most iconic celebration cake and it’s also the country’s most popular wedding cake. Its name translates as ‘tree cake’ because, when the classic log-shaped version is cut open, you see the baked rings like the rings of a tree trunk.I have made this recipe countless times over the years, and served it at Luxembourg embassy receptions in London, Lisbon and even Tokyo (where securing the butter for the Bamkuch almost ended in tragedy, as there was a butter rationing going on at the time).

This recipe makes two Bamkuch. It might sound decadent (and yes, it is, but you’ll thank me for it later), but double the quantity does not mean double the work. Since this is a time-intensive cake, it’s worth making two at the same time. While one is baking in the oven, you can spread the next layer on the second cake, and alternate.

Same time-investment, double results. Plus, the cake freezes extremely well (see the storage note below). Final tip: try and get hold of some Negrita rum – the flavour is just superior to most rums, and I use it in all my baking.

This cake is made with Le Moulin flour and sugar, both excellent products from Luxembourg.

June 18, 2024