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Recipe Category: German
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Ingredients
- Serving Size : 8
- 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
- 1 tablespoon lemon rind (rind of 1 lemon)
- 3/4 cup raisins
- 1/3 cup almonds; ground (2 oz pk)
- 1/2 teaspoon salt
- 4 cups flour; unbleached, unsifted
Method
- 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*, Bundt 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 available, you can use the others with the same results.
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