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Gugelhupf cakes, desserts, ethnic 1 pkg yeast; dry active 1 cup sugar 5 each eggs; large 1 single lemon; rind of, grated 1/3 cup almonds; ground (2 oz pk) 4 cup flour; unbleached, unsifted 1 cup milk; scalded then cooled 1 cup butter or margarine 1 teaspoon vanilla extract 3/4 cup raisins 1/2 teaspoon salt 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. Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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