Gugelhupf

Description

 * Servings: 8

Ingredients

 * 1 pkg yeast; dry active
 * 1 cup milk; scalded then cooled
 * 1 cup sugar
 * 1 cup butter or margarine
 * 5 eggs; large
 * 1 tsp vanilla extract
 * lemon; rind of, grated
 * ¾ cup raisins
 * ⅓ cup almonds; ground (2 oz pk)
 * ½ tsp salt
 * 4 cup flour; unbleached, unsifted

Directions
, bundt pan, or tube pan.
 * 1) Sprinkle yeast into milk to dissolve.
 * 2) In a large bowl beat sugar and butter until light and fluffy.
 * 3) Beat in eggs, one at a time.
 * 4) Stir in vanilla, lemon rind, raisins, and almonds.
 * 5) Mix salt and flour.
 * 6) Add milk and flour mixtures, alternately, ending with the flour mixture.
 * 7) Grease a gugelhopf mold
 * 1) Pour batter into pan.
 * 2) Cover and let rise until doubled in bulk, about 2 hours.
 * 3) Bake in preheated 375°F.
 * 4) Oven for 40 minutes or until browned and done.
 * 5) Serve warm with butter.