Last updated 6/12/2012 12:55:54 AM. Recipe ID 17903. Report a problem with this recipe.
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.
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