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Gugelhupf
Author/Submitted by:
Servings: 8
Categories:
Cakes
/
Desserts
Ingredients: 1
package
Yeast,
Dry Active
1
cup
Milk,
Scalded Then Cooled
1
cup
Sugar 1
cup
Butter Or Margarine 5
Eggs,
Large
1
teaspoon
Vanilla Extract
Lemon; Rind Of,
Grated
3/4
cup
Raisins 1/3
cup
Almonds,
Ground (2 oz Pk)
1/2
teaspoon
Salt 4
cups
Flour; Unbleached,
Unsifted
Directions:
Sprinkle yeast into milk to dissolve. In a large bowl beat sugar and butter until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, lemon rind, raisins, and almonds. Mix salt and flour. Add milk and flour mixtures, alternately, ending with the flour mixture. Grease a gugelhopf mold*, budt pan, or tube pan. Pour batter into pan. Cover and let rise until doubled in bulk, about 2 hours. Bake in preheated 375 degree F. Oven for 40 minutes or until browned and done. Serve warm with butter. * The gugelhopf mold is know also as a turban-head pan. If this is not availiable, you can use the others with the same results.
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