Title: Austrian gugelhupf
 Categories: Desserts
      Yield: 6 Servings
 
    1/2 c  Milk, warm (110 F to 115F)
      2    Yeast, active dry packages
      4 c  Flour, all-purpose
      1 c  Butter or margerine
    1/2 c  Sugar
      4    Eggs
      1 c  Light raisins
    1/4 c  Currants
      2 ts Orange peel, finely shredded
    1/2 ts Salt
    1/4 c  Almonds, whole blanched
 
  Place warm milk in a medium mixing bowl.  Sprinkle yeast over milk.
  Add 1/2 cup flour.  Beat with a large spoon about 1 minute. Cover and
  let rise in a warm place until almost double (40 minutes). In a large
  mixer bowl beat butter and sugar until light and fluffy. Add the
  eggs, one at a time, mixing well after adding each. Stir in yeast
  mixture, raisins, currants, orange peel and salt.  Gradually stir in
  the remaining 3-1/2 cups flour. Lightly grease and flour a 9-cup
  gugelhupf mold or 12-cup fluted tube pan. Arange whole almonds in a
  design in the bottom of the pan. Carefully spoon batter over almonds.
  Cover and let rise in a warm place until almost double (about 1
  hour).  Bake in a 350 F oven about 40 minutes. If necessary cover top
  with foil the last 15 minutes of baking time to prevent over
  browning.  Remove from pan.  Cool on wire rack. Before serving, sift
  powdered sugar over cake.