Title: Gugelhupf
 Categories: German, Cakes, Desserts
      Yield: 8 servings
 
      1 pk Yeast; Dry Active
      1 c  Milk; Scalded Then Cooled
      1 c  Sugar
      1 c  Butter Or Margarine
      5 ea Eggs; Large
      1 t  Vanilla Extract
      1 x  Lemon; Rind Of, Grated
    3/4 c  Raisins
    1/3 c  Almonds; Ground (2 oz Pk)
    1/2 t  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.
  
  *  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.