Title: Gugelhupf
Categories: Dessert Cake German
Yield: 8 Servings
| 1 | pk | Yeast, Dry Active |
| 1 | c | Milk, Scalded Then Cooled |
| 1 | c | Sugar |
| 1 | c | Butter Or Margarine |
| 5 | lg | Eggs |
| 1 | ts | Vanilla Extract |
| | | Lemon, Rind Of, Grated |
| 3/4 | c | Raisins |
| 1/3 | c | Almonds, Ground |
| 1/2 | ts | Salt |
| 4 | c | Flour, Unbleached, Unsifted |
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. NOTE: The gugelhopf mold is known also as a turban-head pan. If
this is not availiable, you can use the others with the same results.