GUGELHUPF
1 package dry yeast
1 cup milk, scalded and cooled
1 cup sugar
1 cup butter
5 eggs
1 teaspoon vanilla extract
grated rind of one lemon
3/4 cup raisins
1/3 cup almonds, ground
1/2 teaspoon salt
4 cups flour
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 gugelhupf 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.
Serves 8