Title: 498836 Gugelhupf
Categories: Cake
Yield: 1 Servings
| 1 | c | Butter or margarine |
| 2 | c | Sugar |
| 6 | | Eggs, separated |
| 1 1/2 | c | All-purpose flour, sifted |
| 1/2 | ts | Salt |
| 2 | ts | Baking powder |
| 6 | tb | Milk Flavoring: |
| 1 | ts | Vanilla or 1/2 tsp. almond extract or 2 tsp grated lemon pee |
Cream butter to consistency of mayonnaise. Add sugar slowly while
continuing to cream. Beat until light and fluffy. Beat in egg yolks one
at a time. Mix and sift flour, salt and baking powder. Combine milk and
flavoring. Add flour mixture and milk alternately to butter mixture,
stirring in gently but thoroughly. Beat egg whites stiff but not dry; fold
in thoroughly. Spoon into well-greased 12-cup gugelhupf pan (Turk's-head
mold). Bake at 350 degrees for about 1 hour and 10 minutes or until cake
tests done. Cool in pan 10 minutes. Loosen cake gently around rim and tube.
Invert on cake rack. Finish cooling. Dust with confectioners sugar.
Garnish with whole Maraschino cherries if desired.