Drain the cherries and tangerines. Beat eggs and sugar until creamy. Fold in buttermilk and bitter almond oil. Mix flour baking powder and pudding powder. Also add and beat until smooth.
Turn cherries in flour to the other side. Gently fold into batter along with tangerines.
Fill the dough into a greased cake pan (approx. 2 l capacity) sprinkled with breadcrumbs. Bake in a heated oven (electric oven 175 °C / convection oven 150 °C / gas mark 2) for 55-65 minutes. Halfway through the baking time, cover with parchment paper.
Stir the powdered sugar with the juice of one lemon until smooth. Brush the cooled Gugelhupf with it.
Enjoy baking!
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