Guten Appetit!


Recipe Coordinators:
Anne Dreer & Rose Vetter


Main Dish Soup Dumplings~Noodles~Pancakes Sides Sauce Strudel Yeast Baking Dessert

"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH

Remembering Our Danube Swabian Ancestors

Kleikgeviht or Gleichgewicht (Glych-geh-veecht) - Pound Cake

by Anne Dreer, 10 June 2012

The recipe is for pound cake.  The name Gleichgewicht means the main ingredients should be of equal weight.  Of course every DS housewife knew how to make the cake. *The first words in each ingredient listing are “English” as written by a DS housewife and translated by Anne Dreer.  List members were enchanted by the phonetic spelling and reminded us of how our mothers and grandmothers talked when describing ingredients.

  • *4 calen Mel = 4 cups flour

  • 2 cup cuker = 2 cups sugar

  • 5 eier = 5 eggs

  • 1 Punt Buter = 1 pound butter

  • 3 level Pegink Powter = 3 teaspoons baking powder

  • unten Schne (not sure about that last word) = lift and mix the whipped egg whites into batter

  • add lemon rind (grated)

Beat the egg whites separately, set aside.  Modern recipes always recommend cream of tartar to add to beaten egg whites, not so the Donauschwabens.

Cream the butter and sugar; add the egg yolks one by one.  Beat until very fluffy.  Add the flour, mix briefly, but thoroughly; add the grated lemon rind.

Add the beaten egg whites last, lifting them ‘under the batter, gently’ with a wire whisk (Schneeschlager) or with a wooden spoon.  One of the beaters (removed from the mixer) can also be used.  The beaten egg whites will make the batter light and fluffy.  Do not over mix.

Bake in two greased (or wax paper lined) loaf pans or a well greased Bundt pan.  If you sprinkle dry, fine breadcrumbs into the greased pan, it will make the cake come out of the pan easily

Bake in preheated oven for about an hour or a little longer at 325°.  Test the cake by touching it with your finger tip. If it leaves an indentation bake about 10 minutes longer and test again.

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 10 June 2012]



To contact a recipe submitter, see our
Contact Registry

Last Updated: 25 Jul 2014

Main DVHH Sections:
History Heritage Genealogy
Community Search DVHH

Regional & Village Information:
Banat Batschka Hungarian Highlands
Sathmar Swabian Turkey Syrmia
Slavonia Bulgaria ©2003-2014
Donauschwaben Villages Helping Hands,
a Nonprofit Corporation
Keeping the Danube Swabian legacy alive